Delicious Diced Potatoes
Ingredients
- 2 pounds Yukon Gold or Russet potatoes
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary finely crushed
- 1/2 teaspoon garlic powder
- Salt to taste
- A pinch of red pepper flakes optional
- 2 tablespoons extra virgin olive
Instructions
- Preheat your oven to 385°F. Line a baking sheet with parchment paper for easy cleanup, or lightly grease it.
- Wash the potatoes thoroughly, then peel and cut them into uniform 1-inch cubes to ensure even cooking. Rinse the cubed potatoes under cold water to remove excess starch.
- Place the potatoes in a large pot, cover with cold water, and season with salt. Bring to a boil and let them cook for about 5 minutes. Drain well and let them dry.
- In a large bowl, combine the boiled potatoes with the dried parsley, oregano, rosemary, garlic powder, and red pepper flakes (if using). Drizzle with olive oil and toss until each cube is evenly coated.
- Spread the potatoes out in a single layer on the prepared baking sheet. Roast in the preheated oven for about 20 minutes, or until they are golden brown and crispy. Toss halfway through.
- Once done, remove the potatoes from the oven. Aim for a crispy exterior and a soft inside. Serve them hot.
Nutrition
Calories: 162kcalCarbohydrates: 28gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 8mgFiber: 2g
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