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Roast Potatoes
Reviews:
November 12, 2005

This recipe is a good place to start from. However, after some trial and error, I would suggest some tweaks. I added garlic powder, italian seasoning and a little parmesan cheese to the mix. I also used olive oil (they needed more then 2 T). I doubled the cooking time(I like mine crispy on the outside) and gave them a stir about half way through cooking. I had fresh rosemary on hand so I used that instead of dried. Also, I've found I have better luck with keeping them from sticking and getting them crispy if I use a metal baking pan (rather than glass).

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