Rosemary Roasted Potatoes

Do you have potatoes in your cupboard that are just threatening to rot there or sprout into some crazy potato bush? Fear not, for I am to the rescue! Upon realizing that I had about 3 bags of potatoes creating a musty environment in my kitchen, I decided to take action and make some delicious roasted potatoes. (And fake-gravy!)

Ingredients:
3 large white potatoes peeled and cubed (can be done with an equivalent amount of red potatoes)
1/8 cup olive oil
1 tbsp minced garlic
1/2 tsp rosemary
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp salt
1/2 tsp pepper

Directions:
Preheat oven to 475 degrees. Put the cubed potatoes into a large mixing bowl. Coat evenly with olive oil, stirring to make sure they are all coated. Add in all other ingredients and mix. Spread evenly in a glass pan (I used a 13x9 baking pan). Cook for 15 minutes, flip and if needed coat with more olive oil. Cook for an additional 15 minutes.

Presto! Roasted potatoes.

This is what I used for gravy. It is idiot-proof.