Ingredients
6 medium red-skinned potatoes, cut into chunks or wedges
1 large clove garlic minced
1 tsp minced fresh rosemary
1 tsp herbes de Provence
1/2 tsp cumin
1/2 tsp Hungarian paprika
S&P to taste
2-3 tbsp extra virgin olive oil
Preparation
Preheat a 12" cast iron skillet in a 425 oven. Toss potatoes with olive oil, garlic, and seasonings.
When oven is hot, spread the potatoes out in one layer and roast for 21-24 minutes, opening the oven to stir them up with a spatula at 7-8 minute intervals.
