"These tender, tasty potatoes are so simple to make," confirms Kitty Hernandez of Chicago, Illinois. "There's no need to peel them - just slice, season and bake."
- 1 pound small red potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons grated Parmesan cheese
- Cut the potatoes into 1/4-in.-thick slices; toss with oil. Place in a single layer in a greased 13-in. x 9-in. baking pan. Sprinkle with salt, pepper and Parmesan cheese. Cover tightly with foil. Bake at 350° for 40 minutes or until tender. Yield: 4 servings.
Originally published as Roasted Red Potatoes in Quick Cooking May/June 1998, p11
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