Roasted Reds & herbs


Ingredients
30 servings
Herbs de Provence
4.0 tablespoon(s)
Pepper (to taste)
1.0 tablespoon(s)
Salt (to taste)
1.0 teaspoon(s)
Red Potatoes
10.0 pound(s)

Rezept-Anleitung

Cut red potatoes into quarters unless the potatoes are unusually large or small, cut into approx 2" quarters. Toss with olive oil and generous amounts of salt & pepper and the herbs de provence. Bake in DO until tender, careful to not burn the bottom potatoes.