• 6 medium (about 2 pounds) russet potatoes, cleaned
  • 2 tablespoons olive oil
  • 2 tablespoons freshly chopped rosemary
  • 1 tablespoon freshly chopped thyme leaves
  • 3 tablespoons chopped garlic
  • Freshly chopped parsley leaves, for garnish
For the Big Daddy seasoning
  • 1/2 cup smoky paprika
  • 1/4 cup granulated onion powder
  • 1/4 cup granulated garlic powder
  • 3 tablespoons seasoned salt
  • 1/4 cup fresh cracked pepper
  • 1/2 cup kosher salt


Serves: 4-5 servings


Preheat oven to 400 degrees F.

Cut potatoes with a mandoline. Cook's note: If you do not have a mandoline, cut each potato lengthwise into thirds; cut each portion into thirds.

In a small bowl, combine the spices for the Big Daddy seasoning.

In a large bowl, combine cut potatoes and olive oil. Add rosemary, thyme, garlic and Big Daddy Seasoning. Toss to coat.

Place in a single layer on a greased baking sheet. Bake uncovered for 20 to 25 minutes or until tender, turning once. Remove from oven and toss with chopped parsley.