recipe: roasted red potatoes

i love roasted taters. crispy & seasony, but soft potatoey yum inside. usually when i make roasted potatoes, i have a hard time getting them to the crispy level. i read through a ton of roasted potato recipes on foodgawker.com earlier - all the photos that had a nice crisp finish had one thing in common - high heat. i used that as the premise for these:

ingredients list (serves 3):
- 6 small red potatoes, cut into 1 inch cubes
- 2-3 tbsp olive oil (i used 2 tbsp EVOO, 1 tbsp mushroom & sage OO)
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1 tsp oregano

to make: preheat oven to 400 degrees. place all ingredients EXCEPT the potatoes in a large bowl, and mix until combined. add potatoes and toss until the potatoes are completely covered in the seasoning mixture.

grease a small baking dish, and add potatoes in a single layer in the baking dish. bake the potatoes for 1 hr, until golden crispy, making sure to gently stir the potatoes every 15 minutes or so (they WILL stick if you do not stir).
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yum! these had a great level of crisp, seasoning, and were still nice and tender. they were a bit salty (and i personally love salt), but if you're not the biggest fan you may want to cut back and add more at the end if needed. i think from now on my roasted potatoes will all be at 400 - the 350 i've been cooking them at just doesn't bring them up to the texture they need. 7*******.