italian roasted potatoes
(2 ratings)
I could eat these potatoes every single day, watch out, you might too!
(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
25 Min
method
Convection Oven
Ingredients For italian roasted potatoes
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3 lbyukon gold or rose potatoes
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1/4 colive oil, extra virgin
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2 Tbspchopped garlic
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1 tsporegano, dried
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1 Tbspbasil, dried
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1 tspcrushed red pepper flakes
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1/2 tspfresh ground pepper
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1 Tbspparmesan cheese(shakeable)
How To Make italian roasted potatoes
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1Wash and remove any dark spots from the potatoes, then chop into 3/4 " to 1" chunks. (note: shape isn't important, just size)
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2In a large mixing bowl, drop all of the potatoes and drizzle the EVOO over the top; add the garlic, then toss in the bowl until evenly coated
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3Add the spices and parmesan cheese onto the potatoes and mix one more time to coat
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4Dump potatoes onto a nonstick cookie sheet and place on bottom shelf of oven
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5Let sit for about 5-7 minutes until the potatoes start to sizzle and pop, loosen them from the pan with a spatula and return to the oven.
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6Repeat this 3-4 times or until the potatoes are fork tender and browned on the outside edges.
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7After removing from the oven, lightly shake salt and parsley over the potatoes; toss and serve
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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