Serve with flank steak, pork tenderloin, or roasted chicken.
1 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon crushed red pepper
4 red potatoes, each cut into 8 wedges (about 2 pounds)
2 tablespoons grated fresh Parmesan cheese
How to Make It
Preheat oven to 450°.
Combine first 6 ingredients in a large bowl; toss well. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until golden. Sprinkle potatoes with Parmesan cheese, and bake an additional 2 minutes or until cheese melts.
Loved these potatoes!! As recommended in the issue I cut it out from, served it with the Roasted Flank Steak with Olive Oil-Herb Rub (see my review on that as well). Only modifications I did for this were to use size B Yukon Gold potatoes instead of red, and only 1.25 pounds and cayenne pepper instead of crushed red (because that is what I had on hand for both). Def will make again!!
This were good and spicy, which I like. I omitted the salt, trying to cut down on sodium. I used 1 1/2 lbs. of red potatoes because that's all I had. I probably would add some garlic and/or onion powder next time for more of a full-rounded taste. Also would consider omitting the parmesan cheese, which is odd because I LOVE cheese; didn't think it added much to the potatoes.
I found this recipe to be surprisingly bland. The oregano overwhelms, and the potatoes were very dry. I followed the recipe perfectly. I'm not sure how to improve the recipe, so I'm not going to make again.
Served with ancho-rubbed flank steak and salad.
One BIG yum! Made this dish as indicated and it was wonderful, brown and flavorful. The cheese at the end is a nice nutty surprise. Served this as a side to Maple Balsamic Pork Tenderloin (CL 2006) with sugar snap peas and roasted red peppers. We will reprise this recipe...