Roasted Rosemary Potatoes

Source:  jamiecooksitup.net

5 C chopped Yukon Gold potatoes (about 6 medium-sized potatoes)
2 Tb olive oil
1 tsp seasoned salt
1 tsp thyme
1 tsp rosemary
1/4 tsp pepper
1/2 tsp salt

1. Preheat your oven to 400 degrees.
2. Thoroughly wash 6-7 medium-sized Yukon Gold potatoes, you’ll need 5 cups total.

3. Cut each potato into 1/2 inch strips.

Stack the strips face side down…

and cut them into slices.

Cut each stack of strips into small cubes.

4. Place the potatoes into a large bowl…

and drizzle 2 tablespoons of oil over them.

5. Add 1 teaspoon seasoned salt,

1 tsp thyme and 1 tsp rosemary.
6. Sprinkle 1/4 tsp pepper and 1/2 tsp salt into the bowl.

Give everything a nice stir to combine.

7. Spray a large cookie sheet with cooking spray and lay the potatoes out evenly onto it.

8. Bake for 20-30 minutes or until the potatoes are tender on the insides.

*Oddly enough, my family likes this better without the rosemary. :)