My mom used to make the best roasted potatoes. She used new potatoes - from the can - and then covered them with olive oil, garlic and italian seasoning. I LOVED the potatoes and it was the first thing I made when I started to cook 20 years ago.

My recipe has changed a bit over the years, but right now, my favorite is a combination of roasted shallots, lemon and rosemary.

Here is the recipe:

• 3 large russet potatoes
• 4 large shallots sliced into large chunks (more if you are using smaller shallots; you can’t use too many shallots - trust me!)
• Zest and juice of one lemon
• 2 tablespoons garlic powder
• 2 tablespoons oregano
• ¼ cup parsley chopped
• Salt and pepper
• ¼ cup - ½ cup canola oil
• 2 tablespoons olive oil

Peel potatoes and cut into a medium dice. Mix canola oil, garlic powder, oregano, zest of one lemon, shallots and salt and pepper to taste in a bowl. I use garlic powder instead of fresh garlic because fresh garlic burns too easily when roasting the potatoes. When garlic burns, it tastes bitter.

Roast potatoes on a sheet pan at 400 degrees for about 1 hour. Flip potatoes once after about 45 minutes.

Once potatoes are brown on all sides, remove from oven. Toss with 2 tablespoons olive oil, juice from one lemon and ¼ cup of chopped parsley.

Eat and enjoy!