- 2 pounds small red potatoes, quartered
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown. Yield: 8 servings.
Reviews for Italian Roasted Potatoes
"This is one of my most favorite potato recipes. Was wondering if you could prep ahead and keep warm in a crockpot?"
"These potatoes were fabulous. Easy to prepare. Will do the sgain!"
"These potatoes were so easy to make and such a nice alternative to french fries!"
"Made these for a Easter dinner. Very easy, little prep and no last minute mashing etc."
"Excellent and very easy to make!"