Tuscan Roast Potatoes

Name: Tuscan Roast Potatoes
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

This is great served with grilled steak, roast chicken, or vegetable sauté.

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

Steps

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

More recipes with potatoes, parsley, rosemary, thyme, basil or oregano

Adapted from “Tuscan Roast Potatoes” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.