Roasted-Potato Pennette - Rachael Ray

1. 1

   Position a rack in the upper third of the oven and preheat to 450.

2. 2

   Cut the potatoes into 1/2-inch cubes.

3. 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. 4

   Roast until golden and crisp at the edges, 25 to 30 minutes.

5. 5

   Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente.

6. 6

   Drain and transfer to a bowl.

7. 7

   Add the parsley, butter and remaining 1 tablespoon olive oil and toss.

8. 8

   Season with salt and pepper; add the potatoes and toss again.

* Per serving · 4 servings · Values may vary.

No additional tips available.