Anything Goes Roasted Potatoes

I thought I would share a super versatile recipe for roasted potatoes. My husband and I probably have some adaptation of these every other week or so. I love them, because with one tiny change they can be the perfect side to anything from Greek chicken to enchiladas.  If you have the chance to try them, feel free to play with the seasoning. If you like spicy, throw in extra cayenne. if you love garlic (because who doesn't LOVE garlic) use garlic infused olive oil.

Next time you are tired of rice as a side, preheat your oven to 400 when you get home from work and give these potatoes a try!

Serves 3-4 as a side dish

Ingredients

• 2 large Russet Potatoes, peeled and chopped into 1 ½ inch chunks (this is a rough estimate of size)
• ¼ cup of olive oil (when making this with Italian or Greek food I use lemon infused oil)
• 1 teaspoon dried Oregano
• ½ teaspoon ground Cumin
• ½ teaspoon Salt (I use sea salt)
• 1 teaspoon Garlic Powder (you can substitute 1 clove of minced garlic)
• 2 teaspoons Dijon Mustard
• a few grinds of fresh Black Pepper
• a few shakes of Cayenne Pepper
• Optional – if you are making these potatoes as a side dish to Latin food, I like to have a lime on hand to squeeze over the potatoes as they come out of the oven.  

Directions

Begin by preheating your oven to 400 degrees. Whisk together all of the ingredients in a small bowl, except for the potatoes. In a separate, larger bowl, place the diced potatoes. Pour the dressing over the potatoes and toss with spoon (or hands) until evenly coated. Place the now coated potatoes in a baking pan. I use a rectangular cake pan.

Place the potatoes in the oven for 30 minutes. Pull the pan from the oven and flip the potatoes with a spatula. Place back in the oven for a final 10 minutes. Remove the pan from the oven and if you are planning to use lime; squeeze the juice over the hot potatoes. Allow the potatoes to cool for a minute or two and taste for salt.

Please remember, all ovens are different. The first time you make this, I recommend checking the potatoes 20 minutes for tenderness in with a sharp knife.