Monday, April 8, 2013

Roasted Parmesan Potatoes

For the big game tonight (the NCAA tournament), why not make some roasted Parmesan potatoes for dunking? 

These are quite tasty and were a hit at our house. 

Roasted Parmesan Potatoes – Recipe from Reene


  • 6 medium potatoes, russet recommended
  • Olive Oil Spray (we used our Misto)
  • Salt & Pepper
  • 4 T Parmesan cheese
  • 1 tsp. minced garlic


Wash, peel and slice potatoes into 1/2 – 1 inch cubes. 

Arrange potatoes onto a piece of tinfoil that has been lightly sprayed with olive oil.

Season potatoes liberally with salt and pepper.  Then, spray with olive oil.  Toss in the 1 tsp. minced garlic.   

Roast potatoes at 425 for 25 minutes; flip potatoes over once during the cooking time.

Then, remove the tray from the oven and sprinkle with 4 T Parmesan cheese.  We used shredded cheese, but the original recipe calls for grated.  If you like rosemary, sprinkle a little on at this point too.  If not, just omit. 

Return to the oven for 10 more minutes until cheese is melted, and potatoes are crisp-tender.


1 comment:

Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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