Roasted potatoes are one of the simplest and one of my favorite side dishes.
I like to use fingerling potatoes, like new potatoes, the skin is very delicate and doesn't need to be peeled before cooking, but the flavor is closer to the regular, mature potatoes that we're used to. They, also, have a firm texture that holds up well to cooking.
I usually cut them length wise and once or twice width wise, depending on how big the potato is.
I add about 3 to 4 tablespoons of oil, salt, pepper, onion powder, garlic powder, basil, and thyme to a bowl with the cut up potatoes in it.
Then I mix it all together, and throw it on a cookie sheet, stick it in the oven at 375 degrees for about 30 minutes and then about 5 minutes on broil.
And that's it!
