Roasted Italian Potatoes

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If you’re looking for a new way to fix potatoes, this is a good recipe to try! I found this at Kraftrecipes.com and happened to have just the right amount of potatoes to make it. This particular potato side dish calls for both white and sweet potatoes, but if you only have white potatoes on hand, you can make it with just those. The potatoes are cut into spears (you can also cut them into chunks if you prefer) and coated with Italian dressing, which helps keep them moist as they are roasting. The Italian dressing flavor is pretty mild in these potatoes, so if you want a stronger flavor, you can add a teaspoon of Italian seasoning. I changed the recipe a little by using more dressing to coat the potatoes and topping the potatoes with freshly grated Parmesan cheese…a great finishing touch!

ROASTED ITALIAN POTATOES by NancyC, adapted from Kraftrecipes.com

Makes 8 servings

  • 1 1/2 lbs. sweet potatoes (about 3 medium), cut into thin spears (Note: the sweet potatoes can be a little hard to cut into spears; you may want to microwave them a minute or two to soften them…then you can cut them into spears or small chunks)
  • 1 1/2 lbs. white baking potatoes (about 3 medium), cut into thin spears (or small chunks)
  • 2/3 cup Italian dressing (regular or lite)
  • dash or two of salt (optional)
  • 1 teaspoon Italian seasoning (optional)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 Tablespoons chopped fresh parsley (or you can substitute 2 teaspoons of dried parsley)

Preheat oven to 375˚F. Spray or grease a 10 x 15″ rimmed baking sheet; set aside.

In a large bowl, toss cut potatoes with Italian dressing (and salt and Italian seasoning, if desired), evenly coating the wedges or chunks. Spread potatoes onto the baking sheet and bake at 375˚F for 60 to 70 minutes, or until potatoes are tender when tested with a fork –Note: after the first 30 minutes of baking, turn potatoes over in pan so they bake evenly.

The last five minutes of baking, top potatoes with the Parmesan cheese. Then remove potatoes from oven and sprinkle with chopped parsley. Serve immediately.

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I have a pot of parsley growing on my patio area–it’s so convenient to have fresh parsley to snip whenever I need it! Do you grow your own herbs to use in your cooking?

Linked to Creative Timeout.

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7 thoughts on “Roasted Italian Potatoes

  1. tinywhitecottage

    Hi Nancy. Thank you for your follow! I was here earlier “snooping” around your blog and I really like the simplicity of your recipes. You photos are wonderful and I look forward to your future posts! 🙂

    Reply
    1. nancyc Post author

      You’re welcome, and thank you for following, too! I think you have a really nice blog with lots of great recipes! 🙂

      Reply

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