Roasted Tuscany Style Red Potatoes Recipe

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Summer sparks my urge to grill everything but when fall rolls around I have a serious passion for roasting all sorts of garden goodies from squash and zucchini to my very favorite side, red potatoes.

Roasting makes it super simple to create an excellent side with very little prep, but a whole lot of flavor.  The slow-roasting process brings out the best in your dish, allowing the spices to settle and the potatoes to crisp.

Pompeian Extra Virgin Olive Oil Robust Flavor
We love testing products in the Rural Mom Kitchen.  As part of a sponsored post for Pompeian through Smiley360, we’re roasting up some great flavors this fall! 

Our family prefers roasted red potatoes to french fries any day.  The secret to great results is to begin with a quality extra virgin olive oil (EVOO) like Pompeian Extra Virgin Olive Oil Robust Flavor.

In a nutshell, “extra virgin” olive oil is olive oil that is produced by pressing the olives, rather than using complex processes or chemicals to extract the oil. The EVOO is also expected to have an olive taste without any defect (other tastes.)  Pompeian EVOO certainly fits the bill.  I found it to have a pleasant flavor that complimented the red potato and Tuscany spice flavorings, rather than over-powering them.

Roasted Tuscany Style Red Potatoes #Recipe

Roasted Tuscany Style Red Potatoes Recipe

Roasted Tuscany Style Red Potatoes Recipe

Ingredients

  • Red Potatoes (I generally use 2 medium-size potatoes per person)
  • 3 tablespoons Pompeian Extra Virgin Olive Oil Robust Flavor
  • 1 cloves of Garlic, diced small/thin (increase garlic to taste or if you use more potatoes)
  • 1 teaspoon Sea Salt (if you have a salt-free diet, simply omit this ingredient)
  • 1 teaspoon Basil, ground
  • 1 teaspoon, Parsley, ground
  • 1 teaspoon Rosemary, ground
  • 1/2 teaspoon Black Pepper, ground
  • 1 teaspoon Oregano, ground

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Slice potatoes into approximately 1/2 inch thick wedges/slices (as pictured.)
  3. You can use a medium mixing bowl for the next step, but I prefer to use a large plastic food storage bag (as pictured above.) It makes it easy to evenly coat the potatoes, plus I zip the bag up when I’m done, store it in the refrigerator. Then, I re-use it the next day (just add a little more EVOO and spices) for roasting more potatoes or vegetables like carrots, zucchini, squash, eggplant and so on.
  4. In a large plastic food storage bag, add olive oil, diced garlic and all spices. Add potato wedges. Seal bag. Gently shake bag to coat potatoes with olive oil and spices. Continue gently shaking until potatoes are fully covered with a thin film of olive oil mixture.
  5. Open storage bag and pour potatoes onto a baking sheet. Arrange potatoes into a single layer (as shown above.)
  6. Roast at 375 degrees for 45 minutes. Remove from oven, serve and enjoy!
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Roasted Tuscany Style Red Potatoes 

Red Potatoes (I generally use 2 medium-size potatoes per person) 
3 tablespoons Pompeian Extra Virgin Olive Oil Robust Flavor
1 cloves of Garlic, diced small/thin (increase garlic to taste or if you use more potatoes) 
1 teaspoon Sea Salt (if you have a salt-free diet, simply omit this ingredient)
1 teaspoon Basil, ground
1 teaspoon, Parsley, ground
1 teaspoon Rosemary, ground
1/2 teaspoon Black Pepper, ground
1 teaspoon Oregano, ground

Preheat oven to 375 degrees Fahrenheit.

Slice potatoes into approximately 1/2 inch thick wedges/slices (as pictured.) 

You can use a medium mixing bowl for the next step, but I prefer to use a large plastic food storage bag (as pictured above.)  It makes it easy to evenly coat the potatoes, plus I zip the bag up when I’m done, store it in the refrigerator.  Then, I re-use it the next day (just add a little more EVOO and spices) for roasting more potatoes or vegetables like carrots, zucchini, squash, eggplant and so on.

In a large plastic food storage bag, add olive oil, diced garlic and all spices.  Add potato wedges.  Seal bag.  Gently shake bag to coat potatoes with olive oil and spices.  Continue gently shaking until potatoes are fully covered with a thin film of olive oil mixture.

Roasted Tuscany Style Red Potatoes #Recipe

Open storage bag and pour potatoes onto a baking sheet.  Arrange potatoes into a single layer (as shown above.) 

Roast at 375 degrees for 45 minutes.  Remove from oven, serve and enjoy!

 

Roasted Tuscany Style Red Potatoes #Recipe

 


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by
Barb Webb. Founder and Editor of Rural Mom, is an author and sustainable living expert nesting in Appalachian Kentucky. When she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.
Farm Forward Experience at the Red Roost Tavern #Ohio #Travel Tiramisu Brownie Pie #Recipe | My Family Recipe Rocks!

Comments

    • Daisy B
    • September 29, 2013
    Reply

    This sounds really good! I’m going to try this for dinner tonight. I happen to have the ingredients in my pantry! 🙂

    • Pam
    • September 29, 2013
    Reply

    I make these around our house and the kids love them. They are oh, so good. But I would be happy to come over and help you eat yours too. 🙂

    • Tough Cookie Mommy
    • September 29, 2013
    Reply

    I’m a big potato fan, to my own weight gaining demise. These must have tasted delicious coming out of the oven with the seasoning and flavors.

    • DarleneMAM
    • September 30, 2013
    Reply

    Yum! I love roasted red potatoes. AND I frequently use the same olive oil. I love your tip about saving the zip bag and reusing it the next day for more potatoes or veggies.

    • DarleneMAM
    • September 30, 2013
    Reply

    Yum! I love roasted red potatoes. AND I frequently use the same olive oil. I love your tip about saving the zip bag and reusing it the next day for more potatoes or veggies.

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