Best Roasted Potatoes

Yes I'm saying it, BEST roasted potatoes. I am completely in love with the herb mixture and even if you try it and it's not the absolute best for you, I'm positive it will at least be really good.

E found this recipe one day when looking for a good potato seasoning mix and it's the one we've been using ever since. It's good on other vegetables too, but it's best on potatoes. Also really good on sweet potatoes, where it sticks really well because the sweet potatoes are a bit more "wet".

If this sounds good, you might also like:
Healthy Baked Zucchini Fries
Pan Roasted Cauliflower
Ginger Roasted Winter Vegetables
Maple Mustard Glazed Potatoes and String Beans
Caribbean Roasted Vegetables

Best Roasted Potatoes
Adapted from JMRYGH at allrecipes

I'm not sure if this is the ratio of potato to herb mixture we usually use, so just add to taste. Sometimes we have some spice mixture leftover

1 tablespoon minced garlic (usually we use dehydrated garlic)
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 tbsp olive oil
4 large potatoes, cubed (or an equivalent amount of baby potatoes cut into 4)

Preheat oven to 450F. Prepare a baking sheet or roasting pan with parchment paper.

In a bowl, combine garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. On the baking sheet, mix together the potatoes, oil and spice mix. Stir around until evenly coated and then spread the potatoes out to a single layer.

Roast for 20 to 30 minutes (or until a bit crisp on the outside and tender on the inside), flipping the potatoes at least once.