Herb Oven Roasted Potatoes
September 3rd, 2010
You just never know who you are going to work with I tell you. I deal with a number of people each day and not one of them has ceased to surprise me. We oftentimes forget that outside of 9am to 5pm our colleagues are people too; hobbies and all.
One of the IT guys I work with and speak to on a regular basis got to talking to me one day about the kind of potatoes we grow here. When I mentioned Russet’s he insisted on sending me a recipe he favored. And while I have yet to prepare it or pass it to Pan to give a shot at, I am sure it is going to be fantastic. So I thought it only right to share my buddy Alan’s recipe with y’all. Bon apetit!
- Preheat the oven to 425
- Cube either 2-medium size Russet potatoes or 4-red skinned new potatoes
- Each Russet should yield 24 or so cubes
- Mix cubes with 1 tbsp. of EVOO in a large-size bowl
- Toss the potatoes to coat
- Add 1 teaspoon of sea salt
- Add 1/2 teaspoon of fresh ground black pepper
- Toss the potatoes again to coat thoroughly with the salt and pepper
- Add 1/4 teaspoon each of dried Oregano, Rosemary, and Parsley
- Spread parchment or wax paper on a baking/cookie sheet
- Spread out potato cubes on the sheet making sure they only make one solid layer
- Bake for 25 minutes
- Remove and flip over
- Continue to bake for 15 additional minutes
- Just before they are finished, remove and grate fresh, Parmesan cheese on top with a microplane grater
- Put back in oven on Broil for 2-3 minutes until cheese is just melted






