Spicy Italian Roasted Potatoes

For the Potatoes

• 2 lbs Spud & Root Gold Potatoes
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp oregano, dried
• 1 tsp sea salt
• ½ tsp black pepper

• For the Sauce

• 2 tbsp honey
• 1 tbsp hot crushed peppers
• 2 tbsp olive oil
• 1 tbsp red win vinegar
• 2 anchovy fillets, minced

• For the Garnish

• ¼ cup fresh basil, torn
• ¼ cup fresh parsley, chopped
• Pecorino Romano cheese, grated

Instructions

1. 1

   Heat oven to 425°F on convection roast.

2. 2

   Cut potatoes into 1-inch cubes.

3. 3

   Toss cubes with olive oil, garlic, oregano, salt, and pepper.

4. 4

   Arrange potatoes on a baking sheet, leaving space between cubes.

5. 5

   Roast for 20 minutes, flip, then roast 15-20 more minutes until golden brown.

6. 6

   Whisk together all the sauce ingredients.

7. 7

   Toss hot potatoes with sauce, return to baking sheet, and roast 5-7 minutes more until sauce is caramelized and edges are crispy.

8. 8

   Top with fresh herbs and grated pecorino Romano cheese