Cookbook:Tuscan Roast Potatoes

Cookbook | Recipes

This is great served with grilled steak, roast chicken, or vegetable sauté.

Ingredients

• 1 pound each Russet potatoes and redskin potatoes, cut into 2 inch cubes
• 1 tbsp salt
• 1 tbsp freshly ground black pepper
• 1/2 cup olive oil
• 1 1/2 tsp each dried parsley, rosemary, thyme, basil and oregano

Procedure

1. Heat a large pot of water to a boil. Add potatoes and cook for 10 minutes. Shock in a bowl of ice water.
2. Place in a large steamer basket set in a stainless steel bowl. Refrigerate for 1 hour.
3. Combine remaining ingredients. Add potatoes and toss to coat.
4. Spread out in one even layer on your largest baking pan. Roast at 450° for 20 minutes, stirring halfway. Serve warm.