Always fresh. Sprinkle some grated cheese, too. You can roast any vegetable. Broccoli, cauliflower, and brussel sprouts bake for about 20 minutes. Asparagus roasts about 15 minutes. Regardless, the prep is all the same.
- Kimberly
Ingredients
- 1 Tbs olive oil
- 1/2 lb small red potatoes, quartered
- Fresh herbs, or dried herbs de Provence
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
Preparation
Preheat oven to 450°.
Brush the olive oil on a nonstick baking sheet. Arrange teh potatoes, cut side up, on the baking sheet. Sprinkle with the salt and pepper and turn the potatoes over.
Roast the potatoes for about 20 minutes, until browned on the bottom. Turn them over and keep warm.
Five minutes before serving, sprinkle cheese on the potatoes. Bake about 3 minutes until the cheese starts to melt. Don’t overcook or the cheese will melt off the potatoes.