Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 to 8 servings
- 6 to 8 medium red (waxy) potatoes
- 1 to 2 teaspoons olive oil
- 1 teaspoon dried oregano, crushed between palms
- 1 teaspoon dried basil, crushed between palms
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 oil-packed sun-dried tomatoes, minced
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup grated Parmesan cheese (not the canned variety)
- Sweet Hungarian paprika, optional
- Minced fresh parsley, optional
Scrub the potatoes, removing any bad spots. Cut in half through the center (not end to end). Place cut potatoes in a plastic bag with the olive oil. Seal and toss to completely coat the potatoes. Arrange the potatoes, cut-side up, in a ceramic 2-1/2- to 3-quart covered casserole dish or Dutch oven.
Sprinkle potatoes with oregano, basil, onion powder, garlic powder, sun-dried tomatoes, kosher salt, and pepper. Top with Parmesan cheese and a light dusting of paprika.
Cover with the lid and bake for 30 minutes. Remove lid and continuing baking for another 30 minutes or until potatoes are easily pierced with a toothpick. Garnish with minced fresh parsley, if desired.
Yield: 6 to 8 servings
Italian Roasted Potatoes Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Recipe Notes: I prefer red potatoes for this recipe. Red potatoes are a waxy variety that hold together better than mealy potatoes (Idahos, russets, etc.). Other varieties of waxy potatoes may be substituted such as Yukon Gold or yellow. Leave the skins on to retain fiber and nutritional content.
If you have fresh oregano and basil, by all means use them. You will need to double the amount.
Feel free to vary the herbs to suit your own tastes. Rosemary and thyme are good substitutions.
As a variation, try adding some crumbled bacon bits. If you don't eat pork, use turkey bacon or even vegetarian bacon bits.
If you do not have a covered casserole dish or Dutch oven, you can make do with a deep rectangular roasting pan and cover tightly with heavy-duty aluminum foil. Make sure the roasting pan is deep enough so that the foil will not touch the tops of the potatoes when covered.
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