Ingredients
- 4 lbs mixed potatoes – any kind, including yams, sweet, purple or fingerling potatoes
- 6-10 cloves garlic, minced
- 1 Tbsp salt
- pepper, to taste
- 1 Tbsp Italian spices
- 1 Tbsp oregano
- ½ tsp thyme
- ¼ cup olive oil
Instructions
- Preheat oven to 400°F.
- Peel your potatoes. I always peel my sweet and regular potatoes, but leave the skin on new and fingerling potatoes. Rinse potatoes and then quarter them. A large potato should probably be cut into six or so pieces. You want all the pieces of potato to be approximately the same size.
- Put the potatoes in a large bowl, and add the garlic and seasonings. Don’t forget to add a few twists of the pepper grinder.
- Pour in about half (1/8 cup) of the olive oil. Toss with potatoes and spices. If that doesn’t seem to be enough oil to very lightly coat the potatoes drizzle more on until it seems to be a reasonable amount.
- Toss again, and then pour the potatoes into a 9×13-inch casserole dish. Cover with aluminum foil, and put in the oven.
- 45 minutes later, come back and take off the aluminum foil. Cook for an additional 10-15 minutes, or longer if the potatoes aren’t totally soft yet.
Notes
These potatoes are excellent both hot and cold.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side dish
- Method: Roasting
- Cuisine: Basics