- 8-10 Red Potatoes, scrubbed and quartered
- 1 TBSP Olive Oil
- 1 TBSP Sea Salt
- 1 TBSP Herbs de Provence
- 1/2 TBSP Black Pepper
- 1/2 TBSP Garlic Powder
Preheat the oven to 425 degrees and line a baking sheet with aluminum foil. Spray the foil with non-stick cooking spray. Toss the quartered potatoes onto the prepared baking sheet and drizzle with olive oil.
Roll up your sleeves and get your hands dirty now; use your hands to toss the potatoes in the oil until they are evenly coated. I didn't precisely measure out each spice, I simply sprinkled them evenly over the potatoes. Just remember easy on the garlic powder and pepper and heavy on the salt and herbs. If you don't have Herbs de Provence try a combination of dried herbs (i.e., basil, oregano, thyme, rosemary, etc.).
Use your hands again or a large spoon to toss the potatoes to ensure that the herbs and spices are evenly distributed. Then, simply pop the baking sheet in the oven for 35 minutes, checking and tossing them after about 20 minutes. You'll know they're done when a few of them are browning slightly and the outsides are crisp and the insides are tender.