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Community Recipe
from [JanetDMiller]
ROASTED POT A TOES WITH OREGANO AND CHEESE

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
  • Prep time:15 Minutes
  • 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

Preheat oven to 450°. Place a rimmed

baking sheet in oven; heat 10 minutes.

Meanwhile, in a large bowl, toss together

potatoes, oil and 1 teaspoon salt.

Carefully remove sheet from oven and

arrange potatoes (with oil) in a single

layer; set bowl aside.

Roast potatoes 20 minutes, then flip.

Roast until golden and tender when

pierced with a knife, about 10 minutes.

Remove from oven and immediately

transfer to bowl. Add cheese and

oregano; toss to combine. Season

to taste with salt and pepper.

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ROASTED POT A TOES WITH OREGANO AND CHEESE recipe

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