STREAMING NOW: Simply Nigella

Roasted-Potato Pennette - Rachael Ray

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Recipe is from Rachael Ray.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Position a rack in the upper third of the oven and preheat to 450°.
  2. Cut the potatoes into 1/2-inch cubes.
  3. 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.
  4. Roast until golden and crisp at the edges, 25 to 30 minutes.
  5. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a bowl.
  6. Add the parsley, butter and remaining 1 tablespoon olive oil and toss.
  7. Season with salt and pepper; add the potatoes and toss again.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: