Thursday, January 11, 2018

Parmesan Garlic Roasted Potatoes

  • Potatoes Cut in to smaller size pieces (I use Russet Potatoes)
  • A few tablespoons of olive oil
  • 2-3 cloves garlic, minced
  • 1 to 2 Tablespoons fresh chopped parsley
  • Fresh grated Parmesan cheese
  • Salt and pepper, to taste

How to Make It

  • Preheat oven to 450 °F.
  • Cut potatoes into cubes or wedges. Bring a pot of water to a boil.
  • Add the potatoes and cook for 3 to 6 minutes depending on size.
  • While potatoes are cooking put oil in cast iron skillet or other heavy
  • pan and heat in oven.
  • Drain the potatoes and place them back in the pot. Put the pot back
  • on the burner and shake to dry the potatoes and to rough up their
  • surface. This is what gives roasted potatoes that perfect crust.
  • Add the potatoes to the hot oil , toss to coat and roast turning once or twice.
  • When potatoes are almost tender sprinkle with fresh
  • garlic and Parmesan, salt and pepper and continue roasting until
  • potatoes are tender. Turn at least one more time for even browning.
  • Just before serving, toss with fresh chopped parsley.

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