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Tuscan Roast Potatoes

Tuscan Roast Potatoes – Forkwise recipe card (illustration, no photo yet)
LunchItalian⏱ 100 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 lb (450 g) each Russet potatoes and redskin potatoes, cut into 2-inch (5 cm) cubes
  • 1 tbsp salt
  • 1 tbsp freshly ground black pepper
  • ½ cup olive oil
  • 1½ tsp each dried parsley, rosemary, thyme, basil and oregano

Method

  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. Drain and 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°F (230°C) for 20 minutes, stirring halfway.
  5. Serve warm.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
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