Thursday, April 11, 2019
The most labor intensive part of this recipe is cutting up the potatoes. And I think that you, dear reader, are completely competent in completing this task. After they’re cut, it’s just a matter of tossing them in my glorious herb blend (with a little olive oil, to make it stick, of course).
The potatoes will need about 50 minutes to achieve maximum crispness, and you’ll need to push them around every 15 minutes to ensure even browning. These potatoes are kind of like granola, where a little more hands on time while it bakes yields the best end result for your mouth.
You can certainly bake these longer than 50ish minutes if you feel they’re not as brown as you’d like them. You know better than anyone else how you enjoy your oven roasted potatoes. You do you, friend.
A quick and easy recipe for crisp and flavorful potatoes that go well with with any meal of the day.
Prep Time15 mins
Cook Time 55 mins
Total Time1 hr 10 mins
Servings: 6 -8 servings
INGREDIENTS
- 3 pounds red potatoes washed and halved (quartered if potatoes are on the medium/large side)
- 3 Tablespoons olive oil
- 6 cloves of garlic minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup grated Parmesan cheese
- 3 Tablespoons fresh parsley finely chopped
INSTRUCTIONS
Get the full instruction @ freshaprilflours.com
