Roasted Red Potatoes

Recipe courtesy Meikel Reece
This is my absolute favorite way to prepare red potatoes. This recipe is so versatile you can really go as simple or elaborate as you would like. I uphold the belief that good olive oil salt and pepper make everything taste amazing. This is a great dish for crowds, and a great healthy substitute for fries.

12 Red potatoes (or as many as you would like to make, I prefer the small reds.)
Equal parts: (You can start with a tablespoon or so each and go from there)
Dried oregano
Freshly ground pepper
Sea or Kosher salt
Dried parsley

1tsp Cheyenne Pepper (more or less depending on the heat level you want to achieve)
1/2 Cup grated Parmesan cheese (get the good stuff and grate it yourself, it is absolutely worth it!)

Preheat your oven to 375 degrees. Mix the Oregano, Parsley, Cheyenne, salt & pepper together in a small bowl, set aside. Wash and quarter the potatoes, make sure they are dried properly so the olive oil will stick to them. Put them on a large cookie sheet with a lip. Drizzle olive oil over the potatoes. Using your hands gently toss the potatoes in the olive oil so you coat every piece. Sprinkle 1/2 of your spice mixture over the potatoes and toss again to coat. You can use the rest of the spice mixture (I do, but I eyeball it you don't want to over do it) or choose to omit it. Put in the oven (I turn all the potatoes so the white side is facing up, but no need to bother with that if you don't want to). It takes anywhere to a 1/2 hour to an hour depending on your oven and amount of potatoes. You want them to become golden and beautiful, then sprinkle the Parmesan over them and put them back in the oven just long enough to melt the cheese. For you vegans or just if you don't have cheese you can definitely skip the cheese and still have fabulous potatoes. Enjoy!