I don’t have a lot of Pinteresting finds to share as of late, but I thought I’d share a recipe that’s been a hit in our house for years now. It’s simple, its tasty, its healthy, and I think it doesn’t get nearly the recognition it deserves.
Roasted potatoes. I’m just saying, no peeling, no boiling, no mashing, no adding a bunch of fatty ingredients. Leave the skins on, dice them up, toss them in some olive oil and spices, roast them in the oven, and you’re done. Who needs mashed potatoes? These suckers are good hot or cold, travel easily (great appetizer for parties, great side item for picnics or potlucks) and (warning!) are mildly addictive. They are such a hit in our family every time I make them that I’ve stopped skimping and started just making the whole five pound bag. Yes, five pounds, and they all get eaten.
I am sorry to say, the only pictures I have to share of these potatoes are from before I cooked them. If you must know, in the flurry of doing our read aloud of The Hobbit, and then scrambling out the door to boy #3’s basketball practice that we nearly forgot about, this batch got overcooked (a euphemism for burned). I decided there was no reason to add insult to injury by posting pictures of my burned roasted potatoes to boot. However, it appears as if my boys (including my husband) didn’t notice because they devoured all five pounds as quickly as usual–yet another reason to love these things, even when they’re “overcooked”, they’re scrumptious! It’s pretty hard to mess these up!
Sometimes I make these with rosemary, sometimes with dill, sometimes I omit the parmesan cheese, sometimes I throw in some feta cheese, as was the case with the batch you see pictured here. But, I always add the olive oil and kosher salt. And, as a tip, using parchment paper will save you a lot of hassle at clean up time. A recipe is included below, enjoy!
Parmesan Roasted Potatoes via Real Simple Magazine, June 2006
1 1/2 pounds red potatoes, unpeeled, cut into 1-inch chunks
3 T olive oil
1 1/2 t kosher salt
1/4 t black pepper
1 cup grated parmesan cheese
8 sprigs fresh thyme (or, we use a few teaspoons dried dill or rosemary instead)
Combine all ingredients in a medium bowl. Transfer to a roasting pan or 9 by 13 baking dish. Roast in a 400 degree oven for about 40 minutes, stirring once. Serve hot or at room temperature.