One of my favorites sides at restaurants is roasted potatoes. I always thought they were time consuming until I actually made them myself. They are actually a cheap, easy side dish. Chances you have everything you need in your pantry! You can make the cooking time much shorter simply by dicing your potatoes into smaller pieces. This is a great way to use up those last few potatoes you've got left in your pantry.
Red potatoes, scrubbed and diced evenly
Preheat oven to 425 degrees. Scrub and dice your potatoes. I cut mine into about 1 inch squares, but you can adjust the size to shorten or lengthen baking time. Put your potato pieces into a large Ziplock bag. Add enough olive oil to coat all the potatoes well. Seal the bag and smush it around until the oil is evenly distributed. Open the bag and add a generous sprinkling of each of the spices, about a teaspoon of each for 5-6 potatoes, more or less to taste. Reseal your bag and smush it around again. Spread the potatoes in a single layer on foil covered baking sheet. I sprinkle a little more salt on at this point. Pop in the oven and bake for 15-20 minutes. Stir the potatoes and bake for about 10 more minutes.