I made these roasted potatoes for dinner one night over the 4th of July weekend for my family. I totally intended to use red potatoes, but they were out at our grocery store and they substituted russet potatoes instead (yes I get my groceries delivered!). Instead of getting more potatoes, I figured I'd just go with it! These turned our really well and there weren't even any leftover after dinner....a big hit with our family, and I'd highly recommend these super easy potatoes!!
3 pounds red potatoes, washed and halved
(quartered if potatoes are on the medium/large side)
3 Tablespoons olive oil
6 cloves of garlic, minced
1 teaspoon salt
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup grated Parmesan cheese
3 Tablespoons fresh parsley, finely chopped
Preheat the oven to 400ºF. Grease a large
baking sheet with non-stick spray or olive oil. Set aside.
In a large bowl, toss together all of the
ingredients except the parsley until potatoes are evenly coated. Pour coated
potatoes onto prepared baking sheet, spreading them out as evenly as possible.
Bake for 45-55 minutes, turning every 15 minutes with a spatula, until browned
and crisp. Sprinkle with fresh parsley before serving. Potatoes are best served
immediately, but will stay fresh in an airtight container in the refrigerator
up to 3 days.
Reheat in the microwave as needed, or reheat on baking sheet or
large casserole dish, covered, in a 300ºF oven for 10-15 minutes or until
heated through.
No comments:
Post a Comment