Crispy Roasted Potatoes

POTATOES!  It's a weakness, I know.  Brenda has made a thousand different recipes for potatoes.  Very few of them make it to the site.  I think we try a new roasted potato every few weeks.  Finally we have found one that lives up to its name.  Not that the others haven't been good, but they haven't been crispy.  These are worth a try, and we will be making them again.

Ingredients:

• 1 pound baby red potatoes, cut into wedges
• 1/3 cup extra-virgin olive oil
• 1/2 tsp old bay seasoning
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp dried rosemary
• 1 medium onion cut into small wedges (optional)
• Kosher salt and freshly ground pepper, to taste

Instructions

• Preheat oven to 400º F and line a baking sheet with aluminum foil. Lightly grease foil with butter or non-stick spray.
• Place potatoes in a large bowl and cover with olive oil. Season generously with salt and pepper, then toss everything together to combine.
• Sprinkle old bay, onion powder, garlic powder and fresh rosemary over potatoes and toss to combine.
• Transfer potatoes to a lined and greased baking dish and bake for 20-25 minutes (or until crispy on both sides), flipping over halfway through baking.
• Add the optional onion wedges about half way through the baking or they will tend to burn.
• Once potatoes are fork tender, remove from oven, serve hot and enjoy!