Whenever I’m in a fancy restaurant, I always choose oven-roasted potatoes if it’s an option. Nothing beats that wonderful, crusty skin of the potatoes – especially when it’s so perfectly combined with herbs and olive oil. This recipe went straight to our box of favorites! Let’s take a look at what our friends over at Realistic Cooking Ideas had to say about these oven-roasted potatoes:
Oh, these looks wonderful! I like the combination of herbs with the Parmesan cheese. These would be welcome at the dinner table in our home, especially if I served them alongside a ribeye steak (medium rare)!
Now, that steak does sound like the perfect companion to these potatoes, doesn’t it?
Ingredients
1 1/2 pounds small red potatoes scrubbed and cut in half (do not peel)
Sweet onion, cut in wedges
3 tablespoons Bertolli olive oil, more if desired
Seasonings:
Pepper
¼ tsp Sea Salt
½ tsp Dried Basil
½ tsp Dried Dillweed
½ tsp Aleppo Pepper Crushed
Kraft Parmesan Cheese
Instructions:
Preheat oven to 425 degrees F. Toss potatoes and onion with olive oil. Place potatoes in a single layer on a stick-free foil lined baking sheet. Sprinkle seasonings over the potatoes and onions. Bake uncovered 30 to 40 minutes, turning half way through baking time.
Quick tip: Not a fan of basil and dillweed? Use your favorite herbs instead!
Thank you to Bernice from Realistic Cooking Ideas for this delicious recipe!
