Tuesday, January 24, 2012

Roasted Parmesan Potatoes



I just realized that I haven't posted any side dish recipes yet. This is one of our favorites. I know there are a lot of variations of roasted potatoes out there. But I just love the flavors of this one so much, I could snack on the leftovers cold.....not that I've ever done that : ) If you're baking pork chops or chicken breasts in the oven, these can go right in alongside of them. They're also great for brunch... you know those seasoned "breakfast potatoes" you can get at diners? These potato wedges beat them hands down. Here's what you need:



  • 1-1/2 to 2 lbs. baby potatoes, scrubbed (I had the yellow ones in my pantry, but the red ones work great too.)
  • 1 Tbsp. olive oil
  • 1/2 C. grated Parmesan cheese
  • 1 tsp. dried basil
  • 1 tsp. seasoned salt
  • 1/4 tsp. garlic powder
  • salt & freshly ground black pepper

Preheat your oven to 400 degrees. Coat a baking dish lightly with cooking spray.

Cut the larger baby potatoes into quarters and the smaller ones into halves, so they are all about the same size. Place the potato wedges in a baking dish and drizzle them with the olive oil. Sprinkle lightly with salt, and grind about a 1/4 tsp. of black pepper over them. Toss them to coat.



In a small bowl, combine the Parmesan, basil, seasoned salt, and garlic powder. Sprinkle this mixture over the potatoes, and toss again to coat.



Make sure the potatoes are in a single layer in the baking dish. Bake at 400 degrees for 25 - 30 minutes or until golden brown and tender. Serves 4 - 6.









4 comments:

  1. I love roasted potatoes - these look and sound delicious!

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  2. I love making my potatoes like this... they look wonderful.

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  3. Hi Adele: Thanks so much for your visit. I'm always happy to find a new friend in the blogging world.
    We love roasted potatoes but I've never thought to add parmesan. I most certainly will the next time I pop some in the oven.

    Best,
    Bonnie

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