It’s no secret that I don’t like seeing food go to waste. Last week when I made the Rosemary Roasted Potatoes, I had only used half of a 5 lb. bag of red potatoes. Since the Rosemary Roasted Potatoes were so delicious and they disappeared so quickly, I decided to roast the rest but with some different seasonings. A quick look in my refrigerator (for more unused “leftover” ingredients) had me set on parmesan and garlic roasted potatoes. I must say, with their crispy parmesan crust, these potatoes disappeared even faster than the last batch!
|2.5 lbs.||red potatoes||$1.74|
|1/4 cup||parsley, chopped||$0.25|
|2 Tbsp||olive oil||$0.21|
|1/2 cup||grated parmesan||$0.64|
|1/2 tsp||garlic powder||$0.05|
|to taste||salt and pepper||nada|
STEP 1: Preheat your oven to 400 degrees. Wash the potatoes well and cut into 1 inch cubes. Try to make the size of the cubes as uniform as possible so they cook at the same rate.
STEP 2: Either in a large bowl or on your roasting pan, add the oil, parsley, garlic, parmesan, salt and pepper to the potatoes. Toss to coat well. Spread the potatoes out evenly in a single layer on the pan. If the potatoes are crowded or sit in layers they will tend to steam rather than roast, preventing the edges from crisping.
STEP 3: Put the pan in the oven to roast. Stir the potatoes after about 20 minutes to expose more edges to the heat. Be sure to spread the potatoes out in a single layer after stirring. The potatoes are done when they are golden brown and crisp on the edges and corners. Mine took about 45 minutes to get to this point.
NOTE: As I was eating these yummy parmesan potatoes, I thought about how great they would be with a fried egg and ketchup for breakfast! These would also make great oven fries, just cut the potatoes into sticks instead of cubes.