Whenever I’m in a fancy restaurant, I always choose oven-roasted potatoes if it’s an option. Nothing beats that wonderful, crusty skin of the potatoes – especially when it’s so perfectly combined with herbs and olive oil.
This recipe went straight to our box of favorites! The combination of parmesan and herbs makes my mouth water, and it’s impossible not to have seconds! That’s why I recommend making a large batch, as long as you have a large enough pan so that the potatoes will have enough room to get nice and crispy!
Ingredients
1 1/2 pounds potatoes scrubbed and cut in half (you can peel them if you’d like, but it’s not necessary)
Sweet onion, cut in wedges
3 Tbsp Bertolli olive oil, more if desired
Seasonings:
Pepper
¼ tsp sea salt
½ tsp dried dillweed
½ tsp crushed pepper
½ tsp dried basil
Kraft Parmesan cheese
Instructions:
Preheat oven to 425 F. Line a baking sheet with foil and spray with cooking spray.
Toss potatoes and onion with olive oil.
Place potatoes in a single layer on the prepared baking sheet. Don’t overcrowd the baking sheet – the potatoes need room to get nice and crispy. Sprinkle seasonings over the potatoes and onions. Bake, uncovered, 30-40 minutes. Turn potatoes half way cooking time.
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Quick tip: Not a fan of basil and dillweed? Use your favorite herbs instead!
Easier yet, put cut potatoes in a large bowl, drizzle with olive oil, sprinkle generously with
Ranch Dressing SEASONING. Toss several times, then place on the sheet. Simple!
YOU FORGOT THE CHEESE
quick better, use lipton onion soup mix with olive oil, great
I chop onion, potatoes AND kielbasa into a bowl. Drizzle olive oil then sprinkle thyme, paprika, salt & pepper over all. Toss, spread out on cookie sheet and roast. When done, sprinkle shredded cheddar over all and let melt. YUMMYYY! 🙂