Saturday, January 30, 2010

Roasted Parmesan Potatoes

So it appears that I am on a potato kick these past few weeks! I've been getting a little bit bored with the same old, same old, so I thought I'd do some experimenting and ended up with this dish. I paired Idaho potatoes with olive oil, a few basic spices and some good quality parmesan for this healthy and tasty side that is great with anything from burgers to grilled fish. I served these with a delicious chicken roulade (stuffed with tomatoes, mushrooms and provalone) in a white wine reduction. The potatoes added a nice crispiness and were especially delicious when used to soak up some of the extra sauce from the chicken. Enjoy!
Serves: 2

2 medium sized Idaho potatoes, 1/2 inch dice
1/4 cup olive oil
Kosher salt, black pepper
2 tbsp. grated parmesan cheese

Soak potatoes in cold water to pull out some of the starch (at least 10 minute). Dry potatoes completely and toss with olive oil. Sprinkle a liberal amount of Kosher salt and about an 1/8 tsp. of black pepper onto the potatoes. Cook in a 385 degree oven on the top rack for approximately 25 minutes. Flip potatoes with a spatula and cook until golden and crispy, about 10 minutes. Remove from oven and place potatoes on a paper towel to absorb the excess oil. While potatoes are still hot, sprinkle with parmesan cheese. Serve immediately.

No comments: