Tuesday, August 18, 2009

Parmesan Roasted Potatoes

Fast, easy, and... not worth making again. Darn. Don't you just hate when you try a new recipe and you're excited at how simple and delicious it sounds, and then, it doesn't deliver? Double darn.

The owner of these potatoes raved about them, so I hate to say otherwise. Maybe if I used a different Parmesan or added some extra herbs (but then it wouldn't be the fast, easy side dish I was hoping for). Darn, darn, darn.

I'm still going to post the recipe, and I'm not telling you to never make these. Maybe they will strike one of you as a tasty side dish, who knows. Maybe my taste buds were simply on strike. Yeah, maybe that was it.

What went wrong?! You LOOK so good....

Ho hum. My quest for a simple, yummy roast potato recipe continues. (Not that I'm searching in earnest, mind you)

Although the potatoes were not my fav, I have many, many more recipes to try from For the Love of Cooking. She has some great dishes posted and 106 vegetarian recipes! Go check her out.

Parmesan Roasted Potatoes
from For the Love of Cooking

9-10 small baby Dutch yellow potatoes
3-4 tbsp grated Parmesan cheese
1 tbsp olive oil
Garlic powder, to taste
Sea salt and fresh cracked pepper, to taste
Fresh chopped parsley, for garnish (Notice I didn't use parsley! Maybe that was my downfall)

Preheat oven to 350 degrees. Boil a large pot of water and boil the potatoes for 4-5 minutes. Remove from water and let cool. Once cooled, slice into quarters and combine with olive oil, garlic powder, sea salt and black pepper as well as the Parmesan. Mix thoroughly and place in a baking dish that has been sprayed with olive oil cooking spray.

Place into the oven and roast for 20-25 minutes. Remove from the oven and taste, re season with sea salt, cracked pepper, or garlic powder if needed. Garnish with fresh chopped parsley.

Guten appetit!

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