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.