Side Dish #2: Roasted Potatoes


Potatoes are easy, I know.  We roast, bake, boil, etc…and end up with something to take up space on the plate.  I for one am growing tired of potatoes and don’t feel like my family even cares to have them.  However, there is one way I have found to make potatoes less than boring and tasty enough that Ella gets excited when I tell her they are on the menu (she is our potato-loving child).  Once you make these a few times, you can embellish and change it up.  I think bacon and cheddar would be a yummy twist, also tarragon and a little dry mustard.  You can also use a seasoning you favor in your pantry-think, season salt or garlic pepper seasoning.  For the recipe below, I am going with our basic standby-something I think you will like a whole lot.  Oh, a quick note-I usually use Russet potatoes but have also used red and gold too.  Yukon golds are sweeter and require a little less cook time, so keep that in mind when choosing.

Roasted Potatoes

6-8 potatoes

1 fresh sprig of rosemary, chopped

2 tblsp olive oil

salt and fresh cracked pepper to taste

1/4 cup seasoned bread crumbs

2 tblsp grated Parmesan cheese

Preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper.  Clean and cut your potatoes into 1/2-inch wedges.  In a large bowl toss the potatoes, rosemary, salt, pepper and olive oil until all the potatoes are coated.  Spread onto the lined cookie sheet and roast for approximately 20-35 minutes.  Remove the pan and coat the potatoes evenly with the breadcrumbs and cheese.  Return to the oven and broil on low for about 10 more minutes.  Serve and enjoy!

The breadcrumbs and Parmesan that falls between the potatoes will create this deliciously crunchy layer of goodness on the baking sheet.  You can scrape that into the serving bowl with the potatoes or you might sneakily pick at it and keep it all to yourself while you get the rest of dinner on the table.  No judgement if you choose the latter.


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