ROSEMARY & OREGANO ROASTED POTATOES

There is no way to go wrong with roasted potatoes. I never measure exactly, and I change it up almost every time!

Ingredients:

6-7 cups fingerling potatoes or red potatoes, washed, dried, halved or quartered
2 tablespoons extra virgin olive oil
1-2 teaspoon sea salt
2 tablespoon fresh minced rosemary
2 tablespoon fresh minced oregano
6 garlic cloves, pressed

Drizzle the olive oil over potatoes, sprinkle on salt, rosemary, oregano and garlic. Toss to coat evenly. Place on baking sheet. Bake at 425 degrees Fahrenheit for 45 minutes. (Our family likes our roasted potatoes crispy.)

I make roasted potatoes often, and using fresh herbs makes all the difference! I also use the Extra Virgin Olive Oil cooking spray in lieu of pouring olive oil over potatoes. Just evenly coat the potatoes and toss the rest of the ingredients in.