Monday, August 16, 2010

Parmesan Roasted Potatoes

Lately, I have been so incredibly busy with this:

Yes, he's cute. But he is such a handful! Joey is an 8-week old English springer spaniel and he is BUSY all the time. Our 9-month old golden retriever, Gus, was so much easier to train and was also much more calm. We are even more thankful for him now that we have Joey. They sure have a lot of fun together though and all the work is worth it when you look at this face:

(He went through the sprinkler a few times and wasn't very happy about it!)

Now, on to the recipe. It's been a little tough to cook lately, but I've gotten a few good dishes out, so today I'll be updating the blog with three new recipes. This one was a quick and yummy side dish that I served with a simple roasted pork tenderloin. The parmesan makes for a nice crunchy crust and the garlic olive oil adds a rich, slightly sweet component. There were no leftovers on this one!

Parmesan Roasted Potatoes

10 red potatoes, diced to uniform size
2-3 cloves of garlic, minced
2 tablespoons olive oil
3/4 cup grated parmesan cheese
Kosher salt and pepper, to taste

Preheat oven to 350 degrees. Spread your diced potatoes on a foil-lined baking sheet.

In a skillet over medium heat, add olive oil garlic. Heat until garlic is fragrant, about 1 minute.

Add garlic olive oil to potatoes and toss to coat. Sprinkle with salt and pepper and toss again.

Roast for 30 minutes. Sprinkle parmesan cheese on top.

Roast an additional 20-25 minutes or until potatoes are tender when pierced with a fork. Enjoy!

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