Easy Oven Roasted New Potatoes

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.