We love potatoes!
Maybe a little too much.
They are so simple and easy, but I am not a fan of frou-frou potatoes. I like them in their simple state. My kids feel somewhat the same way. One would prefer no skin on the potatoes and to have them mashed/pureed into fluffiness. One doesn’t like them mashed at all. The last two are not nearly as picky about their potatoes (or food in general).
This is one of our favorite ways to eat them! Beware of the extremely non-frou-frou recipe!
Oven Roasted Potatoes
1-3 lbs. of potatoes, unpeeled and cut into bite-size pieces
2-3 Tbsp. olive oil
Italian seasoning to taste
Kosher salt to taste
Preheat oven to 400 degrees F.
Use the amount of potatoes appropriate for the hoard you are feeding. I like to use small potatoes from my garden, but if not available I will substitute organic yukon fingerlings. Any potatoes, however, will do.
Wash and cut up your potatoes. Put into a bowl. Toss with olive oil so it coats the potatoes. Toss with the Italian seasoning. Dump bowl into a 8″x11″ or 9″x13″ pan. Roast potatoes in the oven for 30-40 minutes or until they are easily speared with a fork.
That’s it! Done! This recipe also works with other vegies added or other vegies by themselves. My kids have a little issue with some of the other vegies I have added. I am still working on that!
Have a great night and thanks for reading!