Roasted Russet Potatoes

Adapted from https://www.foodfaithfitness.com/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!