So I have some exciting news for you guys….. We bought a house!! That’s right, just weeks after we officially began looking, we found a house that we fell in love with. We walked through it on Wednesday after work, put an offer in that night, and found out yesterday morning that our offer had been accepted. I still can’t believe it!
Assuming that everything with the inspection and closing goes well, we’ll be moving to Oak Creek sometime in June. We had been looking in the Oak Creek and Franklin areas because we wanted closer to Peter’s family in Kenosha. However, since I work on the East Side and Peter works downtown, we didn’t want to be too far away from the city. Oak Creek and Franklin seemed like the perfect compromise, especially since their school systems are so good.
The area in Oak Creek we’re moving to is very close to an area that been really revitalized in the last couple of years. We’re hoping that the building will continue and spread down to where we’ll be living. Regardless, we’ll be in a nice looking subdivision that’s close to an elementary school and a large park and only minutes from the interstate.
Because of all the house craziness that’s been going on, I haven’t been cooking a whole lot lately. I always have the best intentions, but between the house showings and being on the phone with lenders and inspectors and our realtor, I just haven’t had the time or the energy. By the time I get home at night, all I want to do is curl up on the couch with a good book or watch some television.
The nice thing about these oven roasted potatoes is that they require very little prep work before you can pop them in the oven and forget about them for a while, which makes them an perfect side dish for busy weeknights.
By coating the potatoes in olive oil before you cook them and roasting them at a high temperature, you are ensuring that they develop a crispy crust on the outside while staying soft and warm on the inside. It’s the best of both worlds! The combination of the Italian seasoning, garlic powder, and Kosher salt gives the potatoes an amazing flavor, while the paprika and black pepper help to give them a nice golden color. I probably make these puppies almost once a week and I will never get sick of them.
Oven Roasted Herbed Potatoes
- 3 small Yukon gold potatoes
- 3/4 tbsp olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp Italian blend seasoning
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp ground black pepper
- Preheat oven to 425. Spray a baking sheet with cooking spray (very important! Don’t skip this step!). Set aside.
- Wash potatoes and dry thoroughly. Peel if desired (I like to keep the skin on). Cut potatoes into bite sized pieces and place in a Ziplock bag.
- Pour olive oil into bag and seal. Shake bag to evenly distribute oil. Sprinkle seasonings into bag. Seal and shake again. Pour potato pieces onto prepared baking sheet and spread out evenly.
- Bake potatoes for 25-30 minutes or until potatoes are tender. Flip potato pieces about halfway through the baking process.
Inspired by: Table for Two