Roasted Herbed Red Potatoes

Roasted Herbed Red Potatoes

The potatoes will require around 50 minutes to accomplish greatest freshness, and you'll have to push them around at regular intervals to guarantee notwithstanding searing. These potatoes are somewhat similar to granola, where somewhat more involved time while it heats yields the best final product for your mouth.

You can positively prepare these more drawn out than 50ish minutes on the off chance that you feel they're not as dark colored as you'd like them. You know superior to any other person how you make the most of your stove broiled potatoes. You do you, companion.

After they're splendidly sautéed, these delicious potatoes run magnificently with breakfast. Additionally early lunch. Likewise as a tidbit. Also, obviously, with supper. Obviously, after I simmered these potatoes, ate a little plate with certain eggs, took a vast segment to informal breakfast with my sweethearts, and brought home enough for Matt and me both to have some close by our chicken that night, I wound up with zero potatoes left, NO RAGRETS, and one cheerful gut.

These cooked herbed red potatoes will turn into a staple in your kitchen after you attempt them, I'm certain about it. Ideal for nourishing a group while engaging, extraordinary to convey to a pot karma (warming bearings incorporated into the formula!), and a speedy and simple approach to add a side dish to supper.

A brisk and simple formula for fresh and delightful potatoes that run well with any supper of the day.


Roasted Herbed Red Potatoes


  • 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


  1. Preheat the oven to 400ºF. Grease a large baking sheet with non-stick spray or olive oil. Set aside.
  2. In a large bowl, toss together all of the ingredients except the parsley until potatoes are evenly coated. Pour coated potatoes onto prepared baking sheet, spreading them out as evenly as possible. Bake for 45-55 minutes, turning every 15 minutes with a spatula, until browned and crisp. Sprinkle with fresh parsley before serving. Potatoes are best served immediately, but will stay fresh in an airtight container in the refrigerator up to 3 days. Reheat in the microwave as needed, or reheat on baking sheet or large casserole dish, covered, in a 300ºF oven for 10-15 minutes or until heated through.

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