Crispy Greek Oven Roasted Potatoes

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

Instructions

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

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

5. 5

   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.

6. 6

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

7. 7

   Serve hot and enjoy!