Crispy Greek Oven Roasted Potatoes

• servings: 8 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

3 lbs baby Yukon gold potatoes (or baby red potatoes, or a mix of the two)

4 Tbsp olive oil

1/2 Tbsp dried oregano

1 tsp kosher salt

1 tsp dried minced onion

3/4 tsp dried thyme leaves

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp dried marjoram

1/2 tsp dried basil

Directions

Slice baby potatoes in half (quartering any unusually large ones), then place into a bowl of cold water. Let potatoes soak about 30 minutes, changing the water if it becomes really cloudy.

Place extra large baking sheet in oven on the middle rack. Preheat oven to 400 F degrees with baking sheet inside.

Rinse potatoes with clean cold water, then place into a kitchen towel or paper towels to dry thoroughly. Add potatoes to a large mixing bowl once dry.

Add oil and toss to coat. Add all seasonings and use your hands to rub the mixture into all the potatoes.

Remove baking sheet from oven (careful, it will be HOT!!), and drizzle it lightly with a tiny bit of oil. Add potatoes to hot baking sheet and spread carefully into an even layer.

Bake 25 minutes, then flip each potato over or stir with a spatula. Bake another 15 minutes, or until golden brown and crispy.

Serve hot and enjoy!

Nutrition

• Calories: 164 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Sodium: 308 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 4 g
• Protein: 4 g