Easy Roasted New Potatoes

This is a potato recipe I don't get any complaints about at our house. The two oldest children LOVE them and the youngest one just doesn't eat. I'm sure if he'd actually TRY them he'd love them, too. Not exactly the healthiest potatoes considering the amount of olive oil, but they're still better than being deep fried, right? I usually double this recipe for our family of five. They're not that great reheated, still thoroughly edible, just not great. We rarely have leftovers, though, so reheating is generally not an issue at our house with this recipe.

Easy Roasted New Potatoes
Better Homes and Gardens website

1 lb red or white potatoes, cut in 1/8ths (or smaller)
2 Tablespoons olive oil
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper (black)
1/8 teaspoon paprika (you can use even less if you want, it adds a little quick, though)
1 clove garlic, minced (or 1/8 - 1/4 teaspoon garlic powder)

Preheat oven to 325 - 350 degrees. Place potatoes in a greased 9x9 baking pan (I use an 8x11 pan when I double it or you can also use a 9x13 pan). In a small bowl combine the other ingredients. Drizzle this mixture over the potatoes and toss to coat. Roast, uncovered, for 45 minutes. Stir the potatoes; bake for another 10-20 minutes or until the potatoes are tender and brown on the edges. Makes 4 servings.