Recipe written by Roosevelt Lewis
Ingredients:
- 5 medium red potatoes
- 2 tablespoons extra-virgin olive oil
- ½ teaspoons white pepper
- 1 teaspoons kosher salt, to taste
- 1 teaspoon fresh thyme
- Freshly cracked black pepper, to taste
- 2 tablespoons grated Parmesan cheese
- Preheat oven to 425ºF.
- Wash potatoes and cut into sixths. Toss with olive oil until coated.
- Add kosher salt, white pepper & fresh thyme. Season liberally with cracked black pepper.
- Bake for 40-45 minutes until lightly browned and soft. Toss with Parmesan cheese as soon as it potatoes come out of oven.
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