Difference between revisions of "Tuscan Roast Potatoes"
RealRecipes (talk | contribs) m (moved Cookbook:Tuscan Roast Potatoes to Tuscan Roast Potatoes: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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== Ingredients == | == Ingredients == | ||
| − | * 1 pound each Russet [[ | + | * 1 pound each Russet [[Potato|potatoes]] and redskin potatoes, cut into 2 inch cubes |
* 1 tbsp salt | * 1 tbsp salt | ||
| − | * 1 tbsp freshly ground [[ | + | * 1 tbsp freshly ground [[Pepper|black pepper]] |
| − | * 1/2 cup [[ | + | * 1/2 cup [[Olive Oil|olive oil]] |
| − | * 1 1/2 tsp each dried [[ | + | * 1 1/2 tsp each dried [[Parsley|parsley]], [[Rosemary|rosemary]], [[Thyme|thyme]], [[Basil|basil]] and [[Oregano|oregano]] |
== Procedure == | == Procedure == | ||
Revision as of 06:39, 6 April 2012
This is great served with grilled steak, roast chicken, or vegetable sauté.
Ingredients
- 1 pound each Russet potatoes and redskin potatoes, cut into 2 inch cubes
- 1 tbsp salt
- 1 tbsp freshly ground black pepper
- 1/2 cup olive oil
- 1 1/2 tsp each dried parsley, rosemary, thyme, basil and oregano
Procedure
- Heat a large pot of water to a boil. Add potatoes and cook for 10 minutes. Shock in a bowl of ice water.
- Place in a large steamer basket set in a stainless steel bowl. 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° for 20 minutes, stirring halfway. Serve warm.
