Yield: Serves 4 to 6
- 2 1/2 pounds potatoes, about 6 to 8 medium red or gold potatoes, peeled and cut in 1/-nch cubes
- 4 tablespoons olive oil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
- 1 teaspoon dried leaf thyme
- 1 cup grated Parmesan cheese, about 4 ounces
In a plastic food storage bag or large bowl combine the potatoes with oil, seasonings, thyme, and Parmesan. Toss to coat thoroughly.
Spread out in the prepared baking pan and roast for 55 to 60 minutes, until nicely browned, turning 3 or 4 times throughout the roasting time.
Serves 4 to 6.
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