Garlic and Herb Roasted Potatoes
2 lbs Russet or Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch (4 cm) chunks
1/4 cup olive oil
4 cloves garlic, minced
1 Tablespoon of No. 93 Garden Delight Spice Blend
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the olive oil, minced garlic, Garden Delight Spice Blend, kosher salt, and black pepper. Mix well.
Add the potato chunks to the bowl with the herb mixture. Toss the potatoes until they are evenly coated with the mixture.
Spread the coated potatoes in a single layer on the prepared baking sheet, ensuring that they are not overcrowded. If needed, use two baking sheets to avoid overcrowding the potatoes.
Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and fork-tender. Halfway through the cooking time, flip the potatoes with a spatula to ensure even browning.
Remove the potatoes from the oven and let them cool slightly on the baking sheet for a few minutes.
Transfer the garlic and herb-roasted potatoes to a serving dish and serve immediately.