Oven Roasted Potatoes

The Recipe: My own concoction

What You Need:
Potatoes, redskinned or another type
Carrots
Salt
Pepper
Olive oil
Rosemary
Thyme
Garlic powder or minced garlic

Your Turn:
Scrub and chop the potatoes. Smaller will make them crispier and more flavorful since the herbs will coat more surface area. But larger is quicker and makes for a softer texture.

Place in a large bowl.

Add some baby carrots, or chopped whole carrots.

Toss in a few tablespoons of olive oil.

Shake in salt, pepper, rosemary, thyme, and a dash of garlic.

Stir with a large wooden spoon.

Spread on a cookie sheet. You can cover it with aluminum foil for easier cleanup.

Bake at 475 for about 20 minutes, stirring halfway through cooking time.

Serve with grilled chicken, fried pork chops or burgers.