Tuscan Potatoes Recipe
Make Tuscan Potatoes Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
BRUNCH
Method
BRUNCH
- 1
- 2
In a large bowl, toss the potatoes with olive oil, minced garlic, kosher salt, black pepper, chopped rosemary, and dried thyme until evenly coated.
- 3
Spread the potatoes in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping once halfway, until the edges are crispy and the centers are tender.
- 4
During the last 10 minutes of roasting, scatter sun-dried tomatoes and Kalamata olives over the potatoes to warm and meld flavors.
- 5
Remove from the oven. If using Parmesan cheese, sprinkle over the hot potatoes and let melt for 1–2 minutes. Garnish with chopped fresh parsley, if desired.
- 6
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot as a hearty brunch side.