"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Summer Oven Roast Potatoes Recipe

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This recipe for Summer Oven Roast Potatoes, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy and Bill Rieber
Added: Thursday, May 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs. of Red Bliss or other waxy potato.
1 Red Pepper.
1 Large Onion.
to tsp. of Cayenne Pepper.
cup of Extra Virgin Olive Oil.
cup of grated Parmesan or Romano Cheese.
2-3 tbs. of chopped fresh Basil.
Salt & Pepper to taste.
Equipment:.
One Gallon Plastic Storage Bag.
12 by 18 Sheet pan lined with parchment paper.

Directions:
Directions:
Preheat oven to 475 degrees.
Cut cleaned potatoes (keep skin on), onion and pepper into 1 - 1 1/2 inch chunks and put into plastic storage bag.
Add cayenne pepper, olive oil, salt & pepper to potato mixture.
Seal plastic bag and shake to distribute seasonings and oil.
Pour mixture onto sheet pan.
Transfer the pan to the middle rack of the preheated oven.
Roast for about 45 minutes until browned. Check half way through and turn pieces to insure uniform browning.
Remove from oven and let cool for about 10 minutes on sheet pan. Serve in large bowl with added Parmesan cheese and chopped fresh Basil.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Russet or Idaho's can be substituted for the waxy potatoes. Just make sure to scrub more thoroughly when cleaning. The cooked potatoes will be more starchy.

 

 

 

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