italian roasted potatoes

★★★★★ 2 Reviews
MissAshley avatar
By Ashley Burnam
from Phoenix, AZ

I could eat these potatoes every single day, watch out, you might too!

★★★★★ 2 Reviews
serves 4
prep time 10 Min
cook time 25 Min
method Convection Oven

Ingredients For italian roasted potatoes

  • 3 lb
    yukon gold or rose potatoes
  • 1/4 c
    olive oil, extra virgin
  • 2 Tbsp
    chopped garlic
  • 1 tsp
    oregano, dried
  • 1 Tbsp
    basil, dried
  • 1 tsp
    crushed red pepper flakes
  • 1/2 tsp
    fresh ground pepper
  • 1 Tbsp
    parmesan cheese(shakeable)
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How To Make italian roasted potatoes

  • 1
    Wash and remove any dark spots from the potatoes, then chop into 3/4 " to 1" chunks. (note: shape isn't important, just size)
  • 2
    In a large mixing bowl, drop all of the potatoes and drizzle the EVOO over the top; add the garlic, then toss in the bowl until evenly coated
  • 3
    Add the spices and parmesan cheese onto the potatoes and mix one more time to coat
  • 4
    Dump potatoes onto a nonstick cookie sheet and place on bottom shelf of oven
  • 5
    Let sit for about 5-7 minutes until the potatoes start to sizzle and pop, loosen them from the pan with a spatula and return to the oven.
  • 6
    Repeat this 3-4 times or until the potatoes are fork tender and browned on the outside edges.
  • 7
    After removing from the oven, lightly shake salt and parsley over the potatoes; toss and serve
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