Tony D's Sicilian Roasted Rosemary Potatoes
Tony D’s suggestion:
To make Roasted Parmesan Rosemary Potatoes add 4 tbsp. of grated Parmigiano-Reggiano cheese to Step 3.
2.5–3 pounds cubed potatoes (appx. ¾ in.)
2 tbsp. olive oil
3 cloves garlic, minced OR ½ tsp. of garlic powder
2 tsp. dried rosemary
1 tsp. of salt
½ tsp. of black pepper
1½ tbsp. of parsley for color
1. Preheat oven to 425°F.
2. Line a large baking sheet with aluminum foil.
3. In a large bowl, toss potatoes with olive oil, rosemary, salt, pepper, parsley and garlic. Place on baking sheets. (For Parmesan-Rosemary Roasted Potatoes, add 4 tbsp. grated parmigiano-reggiano)
4. In a large bowl, toss potatoes with olive oil, rosemary, salt, pepper, parsley and garlic. Place on baking sheets.
5. Roast for 40 to 45 minutes, stir after 20 minutes and again after another 10 minutes while continuing to cook until crispy on the outside and tender on the inside.