Roasted Herbed Red Potatoes

If you follow me on Snapchat, you know that I post a lot of sneak peaks, teasers, and behind the scenes stuff (and if you don’t follow me, what are you doing?! frshaprilflours!). You’re likely to see recipes that I’m working on, my messy kitchen, and the occasional session of photo editing. I’ll usually get a couple Snaps back from some of you who are excited for what’s coming or eager to hear more about what ingredients I’m working with, but I don’t know that I’ve ever had so many people Snap me back about a recipe than I did when a video of these roasted herbed potatoes showed up on my story.

Friends, I had no idea you were such potato people. Don’t get me wrong, I am a big fan of potatoes, especially ones that taste really good and are crispy and flavorful and coated in all kinds of tasty things, but honestly… I’ve put this and these and this and THESE on my story before, and these potatoes have STILL generated the most excitement.


  • 3 pounds red potatoes, washed and halved (quartered if potatoes are on the medium/large side)
  • 3 Tablespoons olive oil
  • 6 cloves of garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ cup grated Parmesan cheese
  • 3 Tablespoons fresh parsley, finely chopped


  1. Preheat the oven to 400ºF. Grease a large baking sheet with non-stick spray or olive oil. Set aside.
  2. ..................................

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