4 large russed potatotoes, cut into 1 inch cubes
2 Tbsp olive oil
1/2 tsp dried crushed red pepper
sea salt to taste
1/2 cup freshly grated parmesan
chopped fresh basil
Preheat oven to 425. Coat potatoes with oil, salt and pepper. Spead on roasting pan and roast 45-60 minutes until crispy, turning mid way. Toss with cheese and basil. Serve immediately.
We like to do something similar. We use rosemary and add it to the potatoes before roasting. And we don't add the basil or Parmesan. But adding Parmesan at the end sounds good.
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