Italy · Side
Tuscan Roast Potatoes
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Sign inSuits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
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
Method
- Heat a large pot of water to a boil. Add potatoes and cook for 10 minutes. Shock in a bowl of ice water.
- Drain and 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°F (230°C) for 20 minutes, stirring halfway.
- Serve warm.