Tired of traditional baked potatoes? Try these red potatoes flavored with traditional Italian herbs, sun-dried tomatoes, and Parmesan cheese. The recipe goes together in a snap, then the potatoes are roasted in the oven. You will need a deep with a cover or a (see Notes).
- 6 to 8 medium potatoes (red, waxy)
- 1 to 2 teaspoons olive oil
- 1 teaspoon oregano (dried, crushed between palms)
- 1 teaspoon
- basil (dried, crushed between palms)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- sun-dried tomatoes (oil-packed, minced)
- Salt to taste (Kosher)Pepper to taste (freshly ground)
- 1/4 cup Parmesan cheese (grated, not the canned variety)
- Optional: Sweet Hungarian paprika
- Preheat oven to 400 F.
- Scrub the potatoes, removing any bad spots. Cut in half through the center (not end to end). Place cut potatoes in a plastic bag with the olive oil. Seal and toss to completely coat the potatoes. Arrange the potatoes, cut-side up, in a ceramic 2-1/2- to 3-quart covered or .
- Sprinkle potatoes with oregano, basil, onion powder, garlic powder, sun-dried tomatoes, kosher salt, and pepper. Top with Parmesan cheese and a light dusting of paprika.
- Cover with the lid and bake for 30 minutes. Remove lid and continuing baking for another 30 minutes or until potatoes are easily pierced with a toothpick. Garnish with minced fresh parsley, if desired.
Yield: 6 to 8 servings
• I prefer red potatoes for this recipe. Red potatoes are a waxy variety that holds together better than mealy potatoes (Idahos, russets, etc.). Other varieties of waxy potatoes may be substituted such as Yukon Gold or yellow. Leave the skins on to retain fiber and nutritional content.
• If you have fresh oregano and basil, by all means, use them. You will need to double the amount.
• Feel free to vary the herbs to suit your own tastes. and thyme are good substitutions.
• As a variation, try adding some crumbled bacon bits. If you don't eat pork, use turkey bacon or even vegetarian bacon bits.
• If you do not have a covered, you can make do with a deep rectangular roasting pan and cover tightly with heavy-duty aluminum foil. Make sure the roasting pan is deep enough so that the foil will not touch the tops of the potatoes when covered.
Suggested Related Recipes
• Red, White & Blue Potato Salad Recipe
• Brie Twice-Baked Potatoes Recipe
• Scotch Ale Potatoes Recipe
• American Potato Cutlets Recipe
• Bacon Cheddar Twice-Baked Potatoes Recipe
• Baked Smashed Potatoes Recipe
• Blue Cheese Potato Cakes Recipe
• Double Potato and Halloumi Bake Recipe
• Easy Scalloped Potatoes Recipe
• Herb Roasted Potatoes Recipe
• Leek and Potato Fritters Recipe
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||2 g|