These potatoes are fabulous – my daughter makes them regularly as they are good with EVERYTHING!!! They are incredibly easy to make – I use a mandolin for chopping them up.. Or you can just cut into small even bite size pieces. Cut them into the same size as then they will bake evenly.
Roasted Red Potatoes:
Preheat oven to 425.
red potatoes, washed (not peeled) and sliced or cut into small pieces/slices
fresh snipped rosemary
fresh grated Parmesan cheese
Coat a foil covered pan jelly roll pan (with sides) with cooking spray.
Spread sliced/cut potatoes onto the pan and coat with olive oil.
Turn them over to get evenly coated with olive oil.
Snip the rosemary into small pieces and scatter over the top of the potatoes.
Bake for approximately 35-40 minutes. You can check to see if they are baked by using a fork, if it goes in smoothly and comes out easily, they are ready. (They should also be nice and brown).
Remove from oven, sprinkle parmesan (I also use asiago if I have it) over the top, return to oven, bake about 5 more minutes.
These are SOOOO yummy!
I have also roasted fresh garlic and added that to these, and sometimes used just fresh cracked black pepper as well. YUM!