Herb Roasted Crispy Potatoes

Herb Roasted Crispy Potatoes

Served with BBQ sauce, Catchup, White Vinegar, and Herb Mix

I love love love French fries, and potatoes in all forms. Here is one of my favorite mixes of herbs to add to crispy potatoes. I like to make these specific potatoes with Yukon gold because they are creamy on the inside and have a buttery flavor, but still get crispy on the outside.

Ingredients:

• 1 bag of Yukon gold sweet potatoes (generally 3 lbs but you can add as much or as little as you want)

• 2.5 tablespoons of extra virgin olive oil

• 1 tablespoon rosemary

• 1 tablespoon thyme

• 1 teaspoon garlic powder

• 1/2 teaspoon salt and pepper

• 1/2 teaspoon paprika

• If you like extra spice you can add a sprinkle of cayenne pepper (be careful a little goes a long way. I learned that the hard way)

Directions:

Cut your potatoes into desired chunks. I cup mine in to about 1/2 inch cubes and then throughly rinse.

Boil a large pot of water and and salt the water. Add your potatoes. Boil for about 30 minutes (until soft enough to be poked with a fork easily)

Drain the water. Rough up your potatoes with a fork, this adds more surface for your potatoes to crisp.

Pour the olive oil and all the spices on to a baking sheet, and add your potatoes on top. Toss your potatoes until throughly covered.

Bake on 450 for 10 minutes, and then broil on high for 5 minutes, toss and then broil for 5 more minutes (repeat until your potatoes are as crispy as you like, but keep an eye on them because they can burn easily)

EAT! (careful they are HOT out of the oven)