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.
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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
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.
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!