Tuesday, April 2, 2013

Garlic Parmesan Roasted Potatoes

Garlic Parmesan Roasted Potatoes
These were SO good!  They were great to compliment the Cranberry Apple Pork we made for our Easter dinner.  I only had Russet potatoes on-hand, so that’s what I substituted for the Red Potatoes.  They turned out perfectly fine; just remember you don’t need 8-9 potatoes if you make the same substitution, since Russet Potatoes are much bigger than Red Potatoes.

8-9 Red Skinned Potatoes 
1 1/2 Cups Freshly Shredded Parmesan Cheese
1 Teaspoon Garlic Powder
1 Teaspoon Dried Parsley
1 1/2 Teaspoons Salt
1 Teaspoon Black Pepper
3 Tablespoons Olive Oil

Pre-heat oven to 375 degrees. Wash and cut your potatoes into bite-sized cubes and place them into a large bowl. Add your seasonings and oil and mix. Add your Parmesan cheese and mix until it coats all of the potatoes. Place potatoes on a cookie sheet and bake 35-40 minutes, until nice and browned. Sprinkle with additional Parmesan cheese and parsley when serving, if desired.

This recipe can be found here.

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