These are amazing and so simple. I put mine in a big zip lock bag and shake them up until they are well coated. (Sometimes adding in other veggies, like Carrots) They turned out perfect with great flavor. I Made these over the weekend to go along with a Roast.
¼ cup olive oil
1 ½ tablespoons freshly squeezed lemon juice
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
2 1/2 to 3 pounds red potatoes, scrubbed and cut into ½-inch cubes, leave the skin on
Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl or Ziploc bag. Stir (or shake the bag) to blend well. Add the cut potatoes to the seasoning mixture and toss to coat. Transfer the potatoes to a large rimmed baking sheet, spreading out in a single layer. Bake until the potatoes are browned and tender, about 40 minutes, flipping the potatoes with a spatula halfway through cooking.
Recipe Source: Mel’s Kitchen Cafe