Pour mixture onto a baking sheet. Add kosher salt (or whichever salt you prefer), and pepper, if desired. I love pepper on these tators, but my hubby could do without it! I used about 1 T. fresh chopped Rosemary with these potatoes, but use whatever herbs you like. Thyme is a favorite and garlic always makes them extra, extra delicious! Dried herbs will work, but use less than the fresh as the flavor is stronger. Bake in a preheated 450 degree oven for about 30 minutes.
Check them after 25 minutes as they will cook quickly and you don't want to burn these addictive tators! I like them pretty golden brown, but oven temps can vary. Take them out of the oven and enjoy these delicious, crispy potatoes with any number of dishes. I sprinkled more Rosemary on them for an extra kick of flavor before serving. You may also use new, red skinned potatoes, or even substitute russets or other large potatoes. Just cut them in smaller, uniform pieces to ensure they are evenly cooked. This is such an easy side dish, but totally delicious! If you haven't made these yet, try them today!