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Italy / Side
Wikibooks
Tuscan Roast Potatoes
This is great served with grilled steak, roast chicken, or vegetable sauté.
Ingredients
ScaleNo serving count in the source — scale by factor
- russet potato and red potatoes, each; 450 g each; cut into 2-inch (5 cm) cubes1 lb
- salt1 tbsp
- black pepper, freshly ground1 tbsp
- olive oil1/2 cup
- parsley, rosemary, thyme, basil and oregano, each; dried1 1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
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.
