These are embarassingly easy. They’re potatoes, so naturally they’re one of the best foods in the world….like, actually. If you’ve read the Schwarties Potatoes recipe, then you already know how I feel about potatoes.
Need to soak a saucy food up? Mashed potatoes
Fancy dinner? Baked potatoes
Dessert? Sweet potato pie
Salad? Potato salad
Group dinner? Roasted potatoes
Had a couple too many drinks? French fries
Snacking at home? Chips
Party time? Vodka (often followed by french fries)
They don’t get enough recognition. Potatoes – what can’t you do? You can put anything on them. In this case, lots of Parmesan and garlic.
Sometimes, I struggle trying to figure out what kind of potatoes to make, because there’s so much to do with them, and so little to do wrong with them. I don’t know if any potato is really a bad choice….I mean unless you’re serving an expensive piece of prime rib with lays chips. Oh wait, I’d still be okay with that.
If you want to jazz these babies up even more (which they’re already amazing, but if you want to get really crazy) when they’re done baking, you can toss them in, or spread them with pesto (yummm!). I put a dollop of pistachio mint pesto on each potato last week and then put them in the oven for a minute to warm the pesto through and they were DELICIOUS. But the parmesan and garlic is really classic, and really delicious and ALWAYS a good choice. I think the mini tri coloured potatoes are pretty, but you can use any potatoes you have on hand. If the potatoes are too big, cut them in halves or quarters. If you’re using a russet, yukon gold, or sweet potato then peel and cube 🙂 I like these mini ones too, because the skin is thin, they hold their shape really well and BONUS, you don’t have to peel them! You can use whatever spices you like on these to go with whatever you’re serving them with! And the cripsy bits of parmesan on the tray are soooooo good when they’re scooped up onto your plate!
I yam serious, these potatoes are definitely a”peel”ing….sorry, bad puns.
Garlic Parmesan Potatoes
- 2 pounds mini potatoes (or whatever you have on hand)
- 1/4-1/2 cup olive oil
- pinch of salt and hefty pinch of pepper (parm is salty, watch the salt!)
- 4 cloves of garlic (more or less to your taste)
- 2 tbsp. dried oregano (to your taste)
- 2 tbsp. dried basil (to your taste)
- 2 tbsp. dried thyme (to your taste)
- Pinch of crushed pepper flakes (to your taste)
- Handful of shredded parmesan (I’ve never measured, just sprinkle it on until you think to yourself “oh yea, that’s gonna be good”)
Preheat oven to 375 fht.
Toss potatoes in oil, garlic, and spices
Lay out potatoes on a baking sheet in a single layer
Sprinkle with parmesan cheese and bake for 30 to 45 minutes, or until potatoes are soft in the middle and crispy on the outside.
*serve with pistachio mint pesto, if you want to take a walk on the wild side!