Recipe: Herb Roasted Potatoes

Herb roasted potatoes – these baked wedges pack a flavour punch. They’re great as a side dish, with breakfast, or can be the star of lunch, too. Plus, they’re great cold, not that you’ll have any left over. Okay, let’s get cooking!

Ingredients

• 2 pounds (about 6) red potatoes
• 5 tablespoons of canola oil
• 2 teaspoons of dried Italian seasoning
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of paprika
• salt and pepper to taste
• 4 tablespoons of fresh dill
• 1/2 a lemon zested

First, set your oven to 400 degrees and line a baking sheet with parchment paper. You’ll want to use a large pan to ensure the potatoes have a lot of room to spread out.

Then, slice the potatoes into wedges. I cut each potato into 12 – in half, then each half into 6 wedges. Add the potatoes to a large bowl and then toss in the canola oil, seasoning, salt and pepper. Toss well until everything is evenly coated.

Spread the potato wedges on the baking sheet – making sure they’re not crowding one another.

Then, bake for 20 minutes, flip, and then bake for another 10 minutes. After 10, keep an eye on them – they probably have about 15 minutes left to go. If they’re not getting as golden brown as you’d like, then turn up the heat to 425 or 450, yet don’t walk away for too long!

Once they’re as crispy as you’d like, take them out and eat up. Ours took about 44 minutes.

Then, toss with the fresh chopped dill and lemon zest. Eat up and enjoy.

Don’t these look so good?! The thing that’s awesome about these potatoes is that they get so crispy. I didn’t know this, but the red potatoes crisp up better than my favourite yellow ones, which are so good for mashed potatoes.

Once you’ve made these, you’ll for sure want to make them again.

They’re quick, easy, and the fresh herbs make them super tasty.

Next time, I might try to spice these up with some red chili flakes and some diced red chilies and cilantro – oh, that sounds so good.

Happy cooking and enjoy the weekend.