roasted potatoes

This is a side-dish in a hurry recipe.  A warm comfort food recipe.  A "yes, they do look nice, but really they are very easy to make" recipe.

An "I don't know why I'm posting it because it is barely even a recipe" post.

Whatever.  It doesn't matter.  These are easy and yummy, and fairly quick to make (and require only a small amount of prep!).  I like to serve this dish with baked chicken and broccoli, but mix it up however you like.

Sorry for the horrible quality and presentation (or lack thereof...).  The potatoes got gobbled up so fast I could only get pictures of the leftovers (I always make too much food on purpose).  Maybe some day I'll remember to switch these out with better pictures when I make these again.  Probably not.

ingredients:
6 russet potatoes, cut bite size
1 tbsp olive oil
2 tsp garlic powder
2 tsp dried basil
1 tsp salt
pepper to taste
1 tbsp Dijon mustard

directions:
1. Preheat oven to 375 degrees F. Prepare baking sheet with parchment paper covering.
2.  Cut up potatoes evenly sized.  They should be about bite sized.
3.  Toss all ingredients into a freezer bag and seal.  Shake well to evenly distribute oil, mustard, and seasonings.
4.  Lay seasoned potatoes in a flat even layer on the baking sheet and bake for 35 minutes, or until fork tender.  For an added crunch, then place potatoes under the broiler for 2 minutes.  Serve warm.

*Still makes for good leftovers.  :)