Roasted Russet Potatoes

Ingredients

• 1 1/2 pounds russet potatoes cut into 3/4 inch cubes
• 2 tablespoons olive oil
• 2 teaspoon dried rosemary not fresh
• 1 tablespoon fresh garlic minced
• 1 1/2 teaspoon salt
• 1/2 teaspoon dried thyme not fresh
• 1/2 teaspoon paprika
• 1 tablespoon fresh parsley minced

Steps

1. Heat your oven to 425 Degrees F

2. OPTIONAL BUT RECOMMENDED STEP: Soak the potatoes in cold water for 1 hour. Then, drain and throughly pat dry with a paper towel.

3. Toss the potatoes with the oil.

4. Using the bottom of a hard glass cup break down the rosemary * and toss into the bowl with all the other ingredients (except the parsley.) Toss to coat well.

5. Spread onto a large, rimmed baking sheet, making sure to leave some room between the potatoes.

6. Bake for 10 minutes. Stir and then bake another 10-15 minutes until soft and golden.

7. Toss with the fresh parsley and DEVOUR!