Quick, easy, and delicious. The perfect no-stress side for any meal.

(makes 4 to 6 servings)

Ingredients

2 ½ pounds Yukon Gold potatoes, scrubbed and dried  (you can also use Russets or small red potatoes)

2 to 3 tablespoons Canola oil

Black pepper, to taste

Fresh herbs, such as thyme or rosemary, optional

Salt for finishing, to taste

Chopped parsley to garnish

Ketchup for dipping

Instructions

Preheat oven to 425 degrees F (220 C).

Cut potatoes into quarters or evenly sized pieces.

In a bowl, toss potatoes together with Canola oil, black pepper, and optional fresh herbs.

Spread potatoes onto a parchment-lined sheet pan and distribute evenly.

Roast in the center of preheated oven for about 15 to 20 minutes.

Quickly remove potatoes and stir so that the other sides can go brown and crispy.

Return to oven and roast for about 15 more minutes or until potatoes are brown and crispy.

Remove potatoes from oven and immediately sprinkle with salt to taste.  Stir to combine.

Garnish with parsley and serve with ketchup on the side.