Parmesan Roasted Potatoes

Easiest side dish ever? These potatoes.

You chop. You season. You cook.

I had these going while I slaved over the Turkey Cutlets with Herb Gravy and Celery-Apple Salad. I literally forgot about them until I heard the timer. And they were perfect. Fabulous.

Funny story: I’m pretty sure when I asked WH to shred some parmesan, he shredded asiago instead. Our palates are not advanced enough to notice that while eating (sadly). In fact I didn’t realize it had happened until I need parm in another dish and noticed how the Asiago was shredded much more than the parm. Oh well, still good. But I recommend using parm.

Parmesan Roasted Potatoes

Serves 2

Stuff you need:

• 3/4 lbs. new potatoes
• 1 & 1/2 Tbsp. olive oil
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. grated parmesan
• 4 sprigs fresh thyme

What to do with that stuff:

1. Preheat oven to 400F.
2. Cut potatoes into one inch chunks.
3. In a medium bowl, combine all ingredients.
4. Transfer to a roasting pan or baking dish.
5. Roast, stirring once, until golden brown and crisp; about 50 minutes.
6. Serve hot or at room temperature.

Source [14]

RealSimple.com