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Tuscan Roast Potatoes

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Side, Italian, Baked

Tags: baked, boiled, easy, italian, recipes using potato, recipes with metric units, recipes without cooking time, recipes without servings, roasted, side dish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ATuscan_Roast_Potatoes)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ATuscan%20Roast%20Potatoes&oldid=4494726

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 pound (450 g) each Russet potatoes and redskin potatoes, cut into 2-inch (5 cm) cubes
  • 1 tbsp salt
  • 1 tbsp freshly ground black pepper
  • ½ cup olive oil
  • 1 ½ tsp each dried parsley, rosemary, thyme, basil and oregano

Directions

  1. Heat a large pot of water to a boil. Add potatoes and cook for 10 minutes. Shock in a bowl of ice water.
  2. Drain and refrigerate for 1 hour.
  3. Combine remaining ingredients. Add potatoes and toss to coat.
  4. Spread out in one even layer on your largest baking pan. Roast at 450°F (230°C) for 20 minutes, stirring halfway.
  5. Serve warm.