Spicy roasted potatoes

My 5 year old Liam is the first to turn his nose up at anything that looks or smells different from his normal food routine.  Tonight he was willing to try these because we explained potatoes and french fries were the same thing. HE LOVED THEM!!  This recipe has quite a kick to a it so you can omit the cayenne if you don't prefer the spicy.  Excellent with a little homemade sour cream as well!

• 6 potatoes
• We prefer red potatoes or yukon gold
• Olive oil 
• You can use a flavored EVOO to change it up a bit, only use enough to help coat the potatoes (approx 4 Tbsp, but can vary depending on how many potatoes you use). This helps make them crisp as well as allows the seasoning to stick.
• 4 minced garlic cloves
• 1 Tbsp paprika
• 1/2 Tbsp cayenne powder 
• 1 Tbsp Italian seasoning
• 2 Tbsp rosemary
• Salt to taste (we like our potatoes on the salty side)

Dice potatoes and put in large bowl.  Add olive oil and coat well.  Mix all dry ingredients together then add to bowl and toss well.  Spread potatoes on cookie sheet - I use parchment paper to avoid sticking and it works fabulously.  Bake at 400 for 30-40 minutes or until desired crispness.

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