ROASTED RED POTATOES
Delectable crispy roasted red potatoes made with fresh Parmesan Cheese, rosemary, oregano and basil. A family friendly recipe that goes great with braised beef, grilled chicken and roasted pork tenderloin.
Provided by Beth Pierce
Categories Potatoes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees. Dry potatoes thoroughly with paper towels.
- 2. Place potatoes in one gallon storage bag. Add olive oil and shake to coat all the potatoes. Add basil, rosemary, oregano, garlic powder, onion powder, salt and pepper to bag. Shake to coat well. Add the Parmesan cheese and shake to coat.
- 3. Coat baking sheet heavily with canola or vegetable oil or spray with nonstick spray. Arrange potatoes flesh side down in single layer on cookie sheet pressing any loose Parmesan/spice mixture back on to the flesh side of the potatoes as you scoop them out out of the bag. Bake for 25 minutes. Remove from oven and carefully flip potatoes so the flesh side is up. Bake for an additional 5-10 minutes or until golden brown.
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Raymond Ramkisoon
[email protected]I would definitely make these potatoes again.
Shanawaz you tube channel
[email protected]The potatoes were a bit dry, but they were still okay.
Diya Haripersaad
[email protected]These potatoes were a bit too oily for my taste.
Emmanuel Ngoma
[email protected]I'm not a big fan of roasted potatoes, but these were actually pretty good.
Farjana Aktar mim
[email protected]These potatoes are a great way to use up leftover potatoes.
chillin
[email protected]I love how easy this recipe is. I can just throw the potatoes in the oven and forget about them until they're done.
Hunny Baghella
[email protected]These potatoes are a great side dish for any meal. They're easy to make and they always turn out delicious.
Kobi Prasanth
[email protected]I've made this recipe several times and it's always a hit. The potatoes are always crispy on the outside and fluffy on the inside.
esmeralda venegas
[email protected]This recipe is a keeper! The potatoes were roasted to perfection and the flavor was amazing.
Clarissa De Wet
[email protected]I'm not sure what went wrong, but these potatoes were a disaster. They were burnt on the outside and raw on the inside.
Buddhi Gurung
[email protected]Meh.
Mohsin Khattak
[email protected]Not bad!
angela esparza
[email protected]These potatoes were delicious! I will definitely be making them again.
Zariah Box
[email protected]The potatoes were a bit dry, but the flavor was still good.
Griffin Muthomi
[email protected]These potatoes were a bit too oily for my taste, but they were still good. I think I'll try using less oil next time.
Manisha Baratheon
[email protected]I'm not a huge fan of roasted potatoes, but these were surprisingly good. The crispy skin and fluffy interior were a nice contrast, and the flavor was well-balanced.
Niazali Momand
[email protected]These potatoes are so easy to make and they always turn out perfect. I love that I can just throw them in the oven and forget about them. They're also a great way to use up leftover potatoes.
Kabo Seleka
[email protected]I've tried many roasted red potato recipes, but this one is by far the best. The potatoes are always perfectly cooked and the flavor is out of this world. I love that I can also make them ahead of time and reheat them later.
Amy McGuinness
[email protected]These roasted red potatoes were a hit at my last dinner party. They were crispy on the outside and fluffy on the inside, and the flavor was amazing. I will definitely be making them again!