Friday, September 9, 2011

Challenge 1, Day 15 (Part 2) Parmesan and Rosemary Roasted Potatoes

As mentioned in my previous post, I made 2 sides to go with the Slow Cooker Ribs last week.  

A couple of months ago, I took a cooking course as a gift from some friends. One of the dishes they made was roasted potatoes.  Since then, I have been craving to make some.  This recipe is not the one from then but a variation of another one I found online.  

The potatoes were very tasty and cooked long enough that they had a nice crunch to them.  Paired with the ribs and the asparagus, my tummy was a happy camper.

You Need:

  • 2 pounds red potatoes, cut into quarters
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon Italian Seasoning
  • 1 tablespoon rosemary, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves chopped garlic

Cut the potatoes into quarters or smaller chunks.  The larger the chunks, the longer they will have to cook.

In a bag, mix the potatoes and the oil until well coated.

Chop the garlic.  I use this nice little gadget but as long as you chop the garlic well into fine bits you will be all set.

Add the chopped rosemary to the garlic and toss in the bag of potatoes.

Add 3/4s of the grated Parmesan to the bag, leaving 1/4 of the cheese for later. 

Mix the potatoes well, then pour the potatoes on to a foil lined baking sheet.  

Note:  Spraying the foil lined sheet might be advised.  We did not because we thought the oil would do it but the potatoes still tended to stick to the foil

Sprinkle the remaining Parmesan over the potatoes.

Preheat oven to 450 degrees F (250 degrees C).
Cook for 40-50 minutes, turning half way through.  

We cooked ours on the longer end because we like them crispy, but you can adjust the time fit your tastes.

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