These next few days shall be filled with quick and easy dinners to make for the Padre, since he works in Manhattan and needs to take the LIRR every. freaking. day. Poor guy. These potatoes (or po-tay-toes, as he calls them) are a great side dish, super quick and take about 30 seconds prep time and 30 minutes baking time (35 if you want to be exact).
- 3 large Russet Potatoes (my rule is 1 per person plus 1 more)
- Garlic Powder
- Olive Oil for drizzling
- 1/2 of a white onion
Rinse your potatoes and cut each into 1/2 inch pieces. Place in a large bowl, and drizzle with enough olive oil to lightly coat the potatoes (I would start with 2 tablespoons and add as needed). Sprinkle the potatoes with the basil, parsley, garlic powder, and oregano, and toss to evenly distribute to each potato.
Cut the onion into small slivers, add to the potatoes, and toss the mixture.
Spread evenly on a baking sheet, drizzle with some additional olive oil, and bake for 30-35 minutes, or until golden brown.