Roasted Potatoes

Everything is easy once you make it your own. I used to be intimidated by oven roasted potatoes until I realized it comes down to three basic parts. Mix and match to make your own favorites.

Ingredients:

• Potatoes, cut into bite sized pieces. These can be Idaho, Red, Baby Red, Yukon Gold, Fingerling...and potatoes you want. I've never met a potato that didn't taste good roasted! I usually use an average of 2 small or 1 large potato per person. You can always have leftovers!
• Cooking liquid, your choice. I've tried cream, white wine, broth, olive oil, other cooking oils or butter. You'll want about 1/4 cup of liquid for every 4-6 potatoes.
• Spices or herbs or flavoring. Almost anything you like the taste of will complement potatoes. Some of my favorites are: a packet of onion soup mix, a packet of Ramen spices, a few tablespoons of Mrs. Dash, and packet of Barbecue sauce spices. Get creative, it is almost impossible to mess this up!

Directions:

1. Preheat oven to 450 degrees. 
2. Put the liquid and the spice in a large ziplock bag and mix by agitating the bag.
3. Add potatoes, seal and shake to coat the potatoes in the seasonings.
4. Pour into a 9x13 oven safe dish. IF your cooking liquid is not oil based, it is best to spray the dish before you add the potatoes.
5. Bake for 30-45 minutes, or until you can mash a potato with a fork.
6. Allow to cool 5 minutes before serving.

This evening, my family had red potatoes, roasted with olive oil and onion soup mix. And if the empty dish says anything, it was a good choice! I'd love to hear your favorite combinations!