Oven Roasted Potatoes (serves 150)
2 1/3 cups olive oil 2 1/3 cups chopped fresh parsley
2 1/3 cups minced garlic 1/3 cup + 1 T red pepper flakes
2 1/3 cups chopped fresh basil 1/3 cups + 1 T salt
2 1/3 cups chopped fresh rosemary 150 large potatoes, cubed
Preheat oven to 475 ° F. Line baking sheets with parchment paper and spray with cooking spray.
Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on the baking sheets.
Roast in reheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.
- This would be a great way to use leftover baked potatoes.
- You may want to coat the potatoes in small batches.
- You can use dried herbs but remember that dried herbs are generally more potent and concentrated than fresh herbs. You’ll need less dried – typically 1/3 the amount of fresh.
Sodium: 314 mg