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Categories:Viewed: 4 - Published at: 9 years ago
Ingredients
- 3 lb russet potatoes, unpeeled and well scrubbed
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley
Method
- Preheat oven to 450 degrees. Lightly grease a roasting pan.
- Cut each potato into 1 1/2 inch cubes. Bring a large pot three-fourths full of lightly salted water to a boil. Add the potatoes and cook partially, about 5 minutes. Drain well and pat dry with a clean kitchen towel.
- In a large bowl, stir together the olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Add the potatoes and toss to coat evenly.
- Spread the potatoes in the prepared pan. Roast, turning every few minutes to prevent sticking, until tender and golden brown, 20-25 minutes. Taste and adjust seasoning with salt and pepper.
- Transfer to serving dish. Add the Parmesan and parsley and toss to coat evenly.
- Serve.
