Herb-Roasted Potatoes

These make a great side dish for any meal. They are crunchy on the outside and soft in the middle, and everyone (including my kids) love them.

¼ cup olive oil
1 ½ tablespoons fresh lemon juice
2 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried marjoram
¼ tsp dried oregano
¼ tsp salt
¼ tsp ground black pepper
3 russet potatoes (about 2 ¼ pounds), scrubbed (do not peel), cut into ½ -inch cubes

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.

*recipe from my mom