Roasted Potato Penne

Great budget meal that works well as left overs, too. Add some diced chicken for protein.

Roasted Potato Penne
Roasted Potato Penne

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2 pounds potato (Russet, Idaho, Yukon Gold)

  • 1/4 cup extra-virgin olive oil, divided

  • salt

  • pepper

  • 1/2 pound penne (or other tub pasta)

  • 1/4 cup flat-leaf parsley

  • 3 Tbsp butter, room temperature

Directions

Position rack in upper third of the oven and preheat to 450 degrees. Wash, dry, and cut the potatoes into 1/2 inch cubes. On a rimmed baking sheet, toss with 3 Tbsp olive oil, salt, and pepper to taste. Arrange in an even layer. Rost until golden and crisp, about 30 minutes. Meanwhile, in a large pot of boiling, salted water, cook the pasta to al dente. Drain and transfer to a bowl. Add the parsley, butter, and remaining 1 Tbsp of oil. Toss well. Add the potatoes and toss. Add additional salt and pepper to taste.

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