This is one of the first things I started making back in college that people would say, "Wow, you're a really good cook!" I am very proud of my delicious roasted potatoes and think they compliment any type of meat main dish. I always make more that I think I will need of these because this is the type of side you just can't stop eating. I am usually still picking them off the pan as I wash the dishes! The quantity below is to serve 4.
Roasted Red Potatoes
1 1/2 lbs. red potatoes, washed and chopped (the thicker you chop, the longer they need to cook)
1 envelope Good Seasons Garlic and Herb salad dressing mix
1/4 cup grated parmesan cheese
1/3 to 1/2 cup of olive oil
Preheat oven to 400. Put the potatoes, dressing mix and parmesan cheese in a large bowl. Add olive oil and toss, adding more oil as needed to get the potatoes good and coated. Coat a baking sheet with a LOT of cooking spray (these potatoes like to stick) and place the potatoes on a single layer. Bake for an hour or until potatoes are golden with a crunch on the outside, but soft in the middle.
Roasted Red Potatoes
1 1/2 lbs. red potatoes, washed and chopped (the thicker you chop, the longer they need to cook)
1 envelope Good Seasons Garlic and Herb salad dressing mix
1/4 cup grated parmesan cheese
1/3 to 1/2 cup of olive oil
Preheat oven to 400. Put the potatoes, dressing mix and parmesan cheese in a large bowl. Add olive oil and toss, adding more oil as needed to get the potatoes good and coated. Coat a baking sheet with a LOT of cooking spray (these potatoes like to stick) and place the potatoes on a single layer. Bake for an hour or until potatoes are golden with a crunch on the outside, but soft in the middle.
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