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This recipe has become an overnight classic! I was preparing a recipe, and noticed that the spice ingredients were in the new blend I had bought--Back of the Yards Garlic Pepper. I usually make more than the recipe calls for, because they don't last long!
Heat oven to 375 degrees.
Toss all ingredients in one bowl. Transfer to a baking sheet that has four sides, so the potatoes don't fall off! Roast 45-60 minutes until potatoes are golden and crisp, turning several times.
Serve very hot with a savory dip, such as ranch or bleu cheese.
I keep an eye on the oven. It may not take as long as 60 minutes. This could probably also be done on a grill with the right kind of pan. I will have to try it this summer!
This recipe was provided by Katherine Piraino from Peabody.