Saturday, May 15, 2010

Rosemary Parmesan Oven Baked Potatoes

Makes 3-4 servings
4-5 red potatoes, washed and cubed (I leave the skins on, but you can peel them if you want)
1/4 cup flour
4 Tablespoons Parmesan cheese, grated
1 teaspoon dried Rosemary leaves
1/2 teaspoon paprika
1/4 teaspoon garlic salt
1/4 teaspoon black pepper, if desired
1/4 cup Italian dressing

In large plastic bag, combine all the ingredients except the cubed potatoes and shake to mix well.

Place potato cubes in bag.

Twist shut and shake until coated.
Remove potatoes to a greased shallow baking dish.

Drizzle on Italian bottled salad dressing.

Bake in 350 degree oven until potatoes are tender, 30 to 35 minutes.
Carefully stir once to turn potatoes during baking time.

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