Cookbook:Tuscan Roast Potatoes

Cookbook | Ingredients | Recipes

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

Procedure

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.