ROASTED POT A TOES WITH OREGANO AND CHEESE |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
2 pound(s) yukon gold potatoes cut lengthwise into 1/2-inch wedges |
3 tablespoon(s) extra virgin olive oil |
coarse salt and ground pepper |
1.5 ounce(s) parmesan cheese shaved |
2 tablespoon(s) fresh oregano leaves |
Directions:
1. Preheat oven to 450°. Place a rimmed
2. baking sheet in oven; heat 10 minutes.
3. Meanwhile, in a large bowl, toss together
4. potatoes, oil and 1 teaspoon salt.
5. Carefully remove sheet from oven and
6. arrange potatoes (with oil) in a single
7. layer; set bowl aside.
8. Roast potatoes 20 minutes, then flip.
9. Roast until golden and tender when
10. pierced with a knife, about 10 minutes.
11. Remove from oven and immediately
12. transfer to bowl. Add cheese and
13. oregano; toss to combine. Season
14. to taste with salt and pepper.
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