A staple in my family is the roasted potato My uncle first started making them for the family years ago. They were always a treat! Something we only hoped would be on the dinner table when we sat down.
The seasonings were always just right and the potatoes cooked to perfection! My uncle has a way with things like this. He takes the basic dish that somehow I just can't seem to get right and he masters it making it a culinary work of art!
Don't even get me started on his smoked ribs or his chili....those are simply legendary.
One Christmas he gave each of us a small portion of the seasoning mixture he had created for these roasted potatoes. I would ration it and only use a small bit each time so I could make it stretch....after all, recipes like this are surely not shared, right?
Well when I went to college I realized I no longer had any of his seasoning. I was just going to have to figure it out myself if I wanted to be able to serve my friends potatoes as delicious as the ones my uncle would make.
That is exactly what I did! With my arsenal of spices including in my spice rack I had for my very first apartment I started experimenting. After a few mishaps and several batches of either incredibly burnt or totally mushy potatoes I figured it out!
These days we make them all the time and they are delicious, but after all these years, my uncles are still my favorite!
Easy Oven Roasted Potatoes
1 bag red potatoes
1/4-1/2 cup olive oil
2-3 tablespoons garlic powder
2-3 tablespoons Lawry's Seasoned Salt
Salt and pepper
Preheat the oven to 400 degrees. Cut the potatoes into 1-inch cubes. Place the cubed potatoes on a baking sheet and toss with olive oil. Dust with the seasoned salt and garlic powder and then add salt and pepper to taste. Sometimes I have to wing it with the other spices in my pantry if I don't have one of these. I have used cajun seasoned, greek seasoning mixtures, added some rosemary or thyme if it is looking especially delicious in my garden or whatever I was feeling at the time.
Cook at 400 degrees for 30 minutes or until fork tender, tossing halfway through the cooking time. Sometimes I throw in a sweet potato as well and in that case I cur the red potatoes a bit smaller than the sweet potatoes as they cook slower.
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