Roasted potatoes

Roasted potatoes have become one of my family’s favorite. Even my mom makes them because they are foolproof.

List A
2 pounds baking potatoes, cut in to bite size pieces
2 pounds russet potatoes cut in to bite size pieces
2 pounds Yukon gold, cut in to bite size pieces
2 pounds red potatoes, quartered

List B
¼ cup Margarine, melted
¼ cup Olive oil
¼ cup Vegetable oil
¼ cup Canola oil
¼ cup Butter, melted

List C
1 tablespoonsfresh dill
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh chives
1 teaspoon dried dill
1 teaspoon dried chives
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoons fresh basil
1 teaspoon dried rosemary
1 tablespoons fresh rosemary

List D (optional)
2 tablespoons graded Parmesan cheese
1 teaspoon salt

1. Preheat oven to 400°F.
2. In a large zip lock bag place one choice each of the following list A, B and C, if desired add one choice from the following list D.
3. Open bag place on to cookie sheet and bake for 20 to 30 minutes in till lightly golden brown and slightly crispy. Take off cookie sheet place on sever
dish and eat.


Warning: I have not tried all the combination. I have tried many of the combination and they all have worked.