Delicious recipes don’t have to be difficult to prepare. In fact, great chefs will tell you some of their best dishes are the easiest ones to make. That’s certainly the case with Oven Roasted Parmesan Potatoes. This is a great side dish to complement virtually any meal, and it’s quite simple to make.
Too often (especially in restaurants), potatoes are fried. The result is a greasy mess that doesn’t taste like potatoes at all. But roasting potatoes brings out their natural taste, and the roasting process gives potatoes just the right amount of oven crispness. This recipe is especially great for flavorful homegrown potatoes!
Bonus: make your meal extra healthy by serving a tasty side of cooked lambsquarter and purslane along with the potatoes.
Oven Roasted Parmesan Potatoes Recipe
2 pounds of potatoes (There’s nothing wrong with using one variety of potato such as Yukon Gold. But to make this a fancier dish, use an assortment of different-colored fingerling potatoes.)
3 T. extra virgin olive oil
3 shallots, finely sliced
3-4 cloves of fresh garlic, chopped
1 T. fresh thyme, chopped
1 t. fresh sage, chopped
¼ cup grated parmesean cheese
Optional: Sprinkle finished potatoes with ground turmeric or red chili powder—for color and additional flavor
Preheat oven to 400 degrees F.
Wash the potatoes clean. Then cut them into wedges. If you wish, you can simply cut up the potatoes into bite-sized pieces.
In a large mixing bowl, mix the potatoes with the olive oil and other ingredients (except the parmesean cheese).
Spread out the coated potatoes on a baking sheet and put into the hot oven.
With a spatula, turn the potatoes every 15 minutes or so to make sure they brown evenly. Smaller-chopped pieces may be done in as little as 30 minutes. Larger wedges may take about 45 minutes.
Just before the potatoes are done, sprinkle them with the parmesean cheese and put them back in the oven for 5-10 minutes.
Serve before they get too crispy!
NOTE: There’s no salt in this recipe. Let your family salt the potatoes to taste at the table.
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