Roasted Herbed Potatoes
This recipe is quick, easy, delicious and, as with most potato dishes, very versatile. Use any type of potato you like. My personal favorite is Yukon gold. Baby and thin-skinned potatoes require no peeling. Alter the herbs or add spices, fresh or dried as desired or to match those in the main dish of the meal. The recipe can easily be made in any amount needed.
- 2 pounds baby potatoes (or regular potatoes, cut into wedges)
- Fresh rosemary or herb of choice (see comments above)
- Salt and pepper to taste
- Olive oil
- Freshly grated Parmesan cheese (optional)
Preheat oven to 425° F. Place potatoes in a single layer on a baking sheet. Season with the rosemary, salt and pepper. Drizzle with just enough oil to lightly coat. Bake until tender and browned, about 30 to 40 minutes, depending on size of potatoes. If desired, sprinkle with Parmesan cheese and bake for 2 additional minutes. Serve immediately.
Notes: The potatoes can be roasted at a higher or lower oven temperature if you need the same oven for an entree. Adjust the cooking time as needed. If you cannot serve immediately, the potatoes can be held in a very low oven. Like most vegetables made with olive oil rather than butter, they are good hot, warm or at room temperature.