Roasted-Potato Pennette - Rachael Ray
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3 large baking potatoes (about 1 1/2 pounds)
- 1⁄4 cup extra virgin olive oil
- salt
- pepper
- 1⁄2 lb small penne pasta, such as pennette rigate
- 1⁄4 cup chopped flat leaf parsley
- 3 tablespoons butter, at room temperature
directions
- Position a rack in the upper third of the oven and preheat to 450°.
- Cut the potatoes into 1/2-inch cubes.
- On a rimmed baking sheet, toss the potatoes with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon pepper; arrange in an even layer.
- Roast until golden and crisp at the edges, 25 to 30 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a bowl.
- Add the parsley, butter and remaining 1 tablespoon olive oil and toss.
- Season with salt and pepper; add the potatoes and toss again.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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