Roasted Potatoes

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Credit: Vince Blancato, ACF Tampa Bay Culinary Association

From the Chef

“The recipe fits into nutritional criteria for children and could be accounted for a side dish.

“Adding some thyme or garlic could add to the flavor profile of the dish.”


2 pounds Yukon Gold potatoes, peeled and quartered
½ teaspoon salt
½ teaspoon freshly-ground black pepper
1½ tablespoons extra-virgin olive oil
½ tablespoon water
2 tablespoons freshly-chopped parsley


1. Preheat oven to 400°F.

2. Place the potatoes on a baking sheet. Sprinkle with salt and pepper; drizzle the olive oil and water and add parsley on top. Toss the potatoes to coat. Roast in oven for about 30 minutes, or until golden brown and crispy.


4 servings


Chef & Child, Side, Vegetarian

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Association of Nutrition & Foodservice Professionals