Roasty Potatoes


  • 4 red potatoes, chopped
  • 1/4 large onion, wedged
  • dried thyme
  • sea salt
  • black pepper
  • garlic granuals
  • onion graduals
  • approx. 2T oil (to lightly coat potatoes and thinly grease roasting pan)
  • 1-2 T lemon juice (to taste)
  • zest of 1 lemon
  • pinch of sugar


  1. Preheat oven to 350 convection roast.
  2. Put all ingredients in a bowl and toss until potatoes are well coated.
  3. Pour ingredients into a roasting pan (reserve any residual oil, it is unnecessary).
  4. Roast until golden/browned. Toss potatoes to prevent from sticking. If additional liquid is needed (to prevent sticking), add lemon juice by the teaspoon.
  5. Take out when they are nice and roasty!