ROASTED POT A TOES WITH OREGANO AND CHEESE

Roasting olive-oil-bathed potato wedges in a preheated pan results in crisp edges.

Yield: 1 serving
Total Time:
Community Recipe from

Recipe Time

Prep Time:
Total Time: 45 Minutes


Ingredients

  • 2 pound(s) Yukon gold potatoes cut lengthwise into 1/2-inch wedges
  • 3 tablespoon(s) extra virgin olive oil
  • coarse salt and ground pepper
  • 1.5 ounce(s) parmesan cheese shaved
  • 2 tablespoon(s) fresh oregano leaves

Preparation

  1. Preheat oven to 450°. Place a rimmed
  2. baking sheet in oven; heat 10 minutes.
  3. Meanwhile, in a large bowl, toss together
  4. potatoes, oil and 1 teaspoon salt.
  5. Carefully remove sheet from oven and
  6. arrange potatoes (with oil) in a single
  7. layer; set bowl aside.
  8. Roast potatoes 20 minutes, then flip.
  9. Roast until golden and tender when
  10. pierced with a knife, about 10 minutes.
  11. Remove from oven and immediately
  12. transfer to bowl. Add cheese and
  13. oregano; toss to combine. Season
  14. to taste with salt and pepper.
October 2012

This recipe is a personal recipe added by JanetDMiller and has not been tested or endorsed by MyRecipes.

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