ItalianlunchdinnerVegetarianPescatarianVeganGluten-freeDairy-freeNo added sugar

Tuscan Roast Potatoes

Name: Tuscan Roast Potatoes
Yield: 3 servings
Cuisine: Italian
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

This is great served with grilled steak, roast chicken, or vegetable sauté.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

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

Ingredients for 3 servings (590 g) · the original recipe

Method

1
Heat a large pot of water to a boil. Add potatoes and cook for 10 minutes. Shock in a bowl of ice water.
Stovetop
2
Drain and refrigerate for 1 hour.
3
Combine remaining ingredients. Add potatoes and toss to coat.
4
Spread out in one even layer on your largest baking pan. Roast at 450°F (230°C) for 20 minutes, stirring halfway.
5
Serve warm.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.