Crispy Diced Potatoes (No Parboiling!)

Ingredients

• 1 3/4 pounds potatoes ((around 5 medium potatoes) washed but with skins left on)
• 3 tablespoons olive oil
• 2 teaspoons dried herbs
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Fresh chopped herbs such as parsley, basil, coriander or chives.

Instructions

1. 1

   Preheat oven to 410F/210C and line a baking sheet with baking paper.: Pre-heat the oven to 410F/210C. Line a large baking sheet or roasting pan with baking paper (if you like for easier clean-up).

2. 2

   Dice the potatoes into small cubes.: Dice the potatoes so that each 'cube' is around 1 cm square in size (first slice into rounds, then dice 2 to 3 slices at a time).

3. 3

   Scatter over the baking sheet.: Scatter evenly over the baking sheet. They can be fairly close together but not piled on top of each other. If necessary use two baking sheets.

4. 4

   Toss with olive oil and seasonings.: Toss the tiny potato cubes well with the olive oil, dried herbs, garlic, salt and pepper.

5. 5

   Roast for around 40 minutes, tossing half way through.: Roast the potatoes for around 40 minutes or until they are tender inside and nicely golden brown and crisp on the outside. Toss well again half way through the cooking time for even browning/crisping.

6. 6

   Serve with fresh herbs on top if you like.: Empty into a nice serving dish and serve while still hot/warm and crispy. Scatter with fresh herbs to serve if you like.