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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.
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