ITALIAN POTATOES RECIPE RECIPES

ITALIAN ROASTED POTATOES RECIPE: HOW TO MAKE IT

Italian Roasted Potatoes Recipe: How to Make It image

"The herbs in this recipe make ordinary potatoes extraordinary!" Stacey Diehl writes from her Lecanto, Florida home. "They go great with burgers or meat loaf."

Provided by Taste of Home

Categories Side Dishes

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 pounds small red potatoes, quartered
2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ITALIAN OVEN-ROASTED CHICKEN AND POTATOES RECIPE - FOOD.COM

Italian Oven-Roasted Chicken and Potatoes Recipe - Food.com image

This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs potatoes, peeled & cut into chunks
1/2 cup extra virgin olive oil
1/2 cup minced flat leaf parsley
sea salt
fresh ground black pepper
4 -5 lbs chicken, cut in parts

Steps:

Preheat the oven to 425 degrees.
Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
Arrange the chicken over the top of the potatoes, skin side down.
Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
Return to oven for an additional 30 minutes.
The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.

Nutrition Facts : Calories 1971.7, FatContent 127.6, SaturatedFatContent 31.2, CholesterolContent 453.6, SodiumContent 456.9, CarbohydrateContent 80, FiberContent 10.3, SugarContent 3.6, ProteinContent 122

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