Ingredients

The following ingredients have 4 Servings
  • 2 lbs small red potatoes cut in half
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup finely grated fresh Parmesan
  • canola oil

Instruction

  • Preheat the oven to 400 degrees. Dry the potatoes thoroughly with paper towels.
  • Place the potatoes in a large bowl. Add the oil and stir to coat all the potatoes. Add the basil, rosemary, oregano, garlic powder, onion powder, salt, and black pepper to the bowl and stir to coat the potatoes well. Add the grated Parmesan cheese and toss to coat pressing the cheese against the potatoes.
  • Coat a large baking sheet heavily with canola or vegetable oil or spray with nonstick spray. Arrange the potatoes flesh side down in a single layer on a cookie sheet pressing any loose Parmesan/spice mixture back onto the flesh side of the potatoes as you scoop them out of the bowl
  • Bake for 25 minutes. Remove from the oven and carefully flip the potatoes so the flesh side is up. Bake for an additional 5-10 minutes or until golden brown.