I love potatoes!I like em’ mashed, fried, roasted, and baked. When my kids were little we would eat potatoes as a side dish with dinner, probably 4 nights a week.
There are a few reasons that has changed. One, our grocery budget is larger now than it used to be, thank goodness. Two, I can cook a wider variety of foods now. It is hard to buy foods that the kids won’t eat and I don’t really know what to do with, when you are on a tight budget. And three, the older we get, the more we are trying to cut down on carbs.
I keep telling my husband that I have a hard time believing that something so good for you can be bad for you. I get it, our bodies don’t process carbs like they used to, blah, blah, blah. But I still love them as much as ever.
This recipe is simple and delicious. I can adjust the roasting time as needed, based on the temperature of my oven. So, if I am cooking something else in the oven, with the potatoes, that requires a different temperature, I can set the oven to that temperature and adjust the roasting time on the potatoes as needed. Usually that means leaving the potatoes in longer.
I use Italian seasoning on these potatoes, and a lot of other things. I find it is easier to buy one bottle of Italian seasoning instead of 5 bottles of each herb individually. This saves both money and space. I usually buy whatever brand is available, store brand or name brand. I am the kind of shopper that will improvise if the store doesn’t have the brand I usually buy. The bottle I currently have is Wild Oats Organic Italian Seasoning. It has oregano, basil, marjoram, sage, and garlic (organic of course). Organic ingredients are not of the utmost importance to me, it was the cheapest brand the store had that day.
You can use Yukon Gold or Russet potatoes, but the Russet’s will take longer to roast.
I line my pan with foil for easy clean up. I use Reynolds heavy duty non-stick aluminum foil for this.