From Rachael Ray's Get Togethers
3 all-purpose potatoes, such as russet, cut into thin wedges
2 or 3 tablespoons extra-virgin olive oil, just enough to coat potatoes
1 teaspoon dried Italian seasoning, or 1/2 teaspoon each dried oregano, thyme and parsley
salt and freshly ground pepper, to taste
1/2 cup grated parmesan cheese
Preheat oven to 500 degrees.
Place potato wedges on a cookie sheet. Drizzle with just enough olive oil to coat. Season with Italian seasoning, salt and pepper. Roast potatoes and turn after 15 to 20 minutes. Sprinkle with cheese liberally on potatoes and roast, another 10 minutes. YIELD: 4 servings
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