So happy to hear that, Robin! You can definitely modify the seasonings as you wish!

YUM!! I roast potatoes nearly every week and I’ve never been able to get this kind of texture on them- super crispy on the outside and pillowy soft inside. They remind me of fried potato wedges I grew up on, but with more flavor. The whole family loved these, especially my kids. I’m excited to play around with the seasonings and dips to go with different meals.

Thank you for the feedback! This recipe uses a larger amount of oil to make sure that the potatoes crisp evenly in the oven. If you wish to make a smaller portion and give the potatoes more space on the baking sheet you can definitely use only 2 lbs of potatoes and cut the remaining ingredients in half as well.

It taste great but be warned. This is not a recipe for beginners. I over cooked my potatoes. And even though I used my scale I cooked way too many potatoes. If I were to make this again I would use 2lbs of potatoes and less oil.

I’m sure if you are good at cooking this will work for you.

Thanks Giulia! I agree, I haven’t had a potato I didn’t like yet!