A classic Rachael Ray, good and easy!
Yields: 6 servings
5 pounds red potatoes
A palmful garlic powder
A palmful of onion powder
A palmful of dried parsley
A palmful of dried rosemary
A palmful of dried thyme
Extra-virgin olive oil (EVOO), to coat the potatoes
Salt and lots of freshly ground black pepper
Preheat oven to 400ºF.
Cut potatoes in one inch cubes and place them on a large baking sheet or roasting pan. Add all of the spices to a small bowl and mix to create a seasoning mixture (keep the leftovers in a well-sealed container for a later use).
Coat the potatoes with EVOO then sprinkle with the spice mixture. Toss the potatoes so the EVOO and spices are distributed evenly. Roast for about 20-25 minutes, until golden brown.
Yields: 6 servings
5 pounds red potatoes
A palmful garlic powder
A palmful of onion powder
A palmful of dried parsley
A palmful of dried rosemary
A palmful of dried thyme
Extra-virgin olive oil (EVOO), to coat the potatoes
Salt and lots of freshly ground black pepper
Preheat oven to 400ºF.
Cut potatoes in one inch cubes and place them on a large baking sheet or roasting pan. Add all of the spices to a small bowl and mix to create a seasoning mixture (keep the leftovers in a well-sealed container for a later use).
Coat the potatoes with EVOO then sprinkle with the spice mixture. Toss the potatoes so the EVOO and spices are distributed evenly. Roast for about 20-25 minutes, until golden brown.
No comments:
Post a Comment