These potatoes are so good - crunchy on the outside and smooth on the inside.
- 4 large baking potatoes
- 2 tbl olive oil (light) or corn oil
- 1/2 tsp garlic salt
- 1/2 tsp dill weed, dried
- 1/2 tsp thyme, dried
- 1/2 tsp oregano, dried
- 1/2 tsp basil, dried
- 1/2 tsp parsley, dried
Combine garlic salt, dill weed, thyme, oregano, basil, parsley, and
oil into large bowl. Let sit for 15 minutes so flavors combine.
Peel potatoes and cut into 1 inch cubes. Add potato cubes to bowl and toss until evenly coated.
Place potato cubes in one layer on 9x13 inch cookie sheet. Roast potatoes at 475 degrees turning occasionally until tender and golden brown (about 30 minutes).
For a little spicier, add 1/2 tsp white pepper.