I always prefer making my own “french fries” as opposed to the nasty, cardboard ones from the freezer section.

These are extremely simple to make and require only a few ingredients that you should already have on hand, with one extra twist that is an absolute MUST for good oven roasted potatoes!

2 lbs potatoes (red, white, yellow, it doesn’t matter!) UNpeeled (doncha know the skin is the best part?!?!)
2 tbsp olive oil (which I NEVER, EVER measure, just make sure you have enough to coat all the potatoes)
2 tsp balsamic vinegar (or, if you’re like me and you’ve forgotten to add it to the grocery list, just use the balsamic dressing in your fridge and skip the oil step :D)
1 tsp minced garlic
Salt and pepper to taste

2 tsp to 1 tbsp SUMMER SAVOURY 

STOP RIGHT THERE. This is the essential ingredient for making the BEST oven roasted potatoes EVER. I’m dead serious. Once you have tried them with the SS added to it, nothing will ever taste the same. My friend let me in on this wonderful little secret a couple years ago and I’ve been using it ever since.

Since it is SUMMER savoury, stock up during the summer months, because once the fall hits, the stores no longer carry it, and you will have to endure a long, hard winter totally and completely deprived of this wonderful little spice. I have 2 in my cupboard, but I’m going back for a 3rd as I’m pretty sure it won’t last until next year!

Preheat oven to 425 degrees F. Spray a 9×13 inch baking pan with cooking spray. Cut potatoes in half and quarters (or smaller if you want them to cook faster). 

Toss in a bowl with coating ingredients.

Place on the tray and roast, uncovered, for 30 minutes, stirring around every 10 minutes. 

Check for doneness with a fork (you can taste-test also, but watch out, these little suckers are HOT!).

Remove from oven and transfer to a serving dish (ok, really, just dump them right onto your plate and dig in!). Sprinkle with salt and pepper and serve immediately.