Tuscan Roast Potatoes
Italy
Published method, 5 steps.
Ingredients
- 1 pound (450 g) each Russet potatoes and redskin potatoes, cut into 2-inch (5 cm) cubes
- 1 tbsp salt
- 1 tbsp freshly ground black pepper
- ½ cup olive oil
- 1 ½ tsp each dried parsley, rosemary, thyme, basil and oregano