Italian Roasted Potato Recipeolive oil
yellow potatoes cut up in wedges or in half if small
grating cheese Romano reggiano
optional: cayenne pepper for heat or red pepper flakes
Cut up as many potatoes you need. Place in bowl drizzling with olive oil. Add salt, pepper to taste and around 1 teaspoon or more to taste of granulated garlic. Toss to coat evenly with olive oil.
Spread on a cookie sheet lined with parchment paper or heavy greased and oiled pan.
Sprinkle with cheese, herbs, spices and hot pepper if using.
Bake at 420 degree hot oven until browned and crispy around 1 hour turning a few times. Check for doneness with a fork that they are easily pierced. Skins should be crispy. I also broil them around 4 minutes turning to get them a little crunchier.