Oven Roasted Potatoes
Okay, not the healthiest side dish in the book… but SOOO good! Matt ate 2/3 of the entire dish. Super easy side for almost any entree.
3 Yukon Gold potatoes
2 Red potatoes
1/4 shredded cheese (whatever your like)
2 tsp grated Parmesan
Olive oil, salt, pepper, dried parsley
(I don’t do a lot of measuring… I go mostly by visuals and taste, but I’m pretty good at guessing!)
Cut potatoes into bite-size pieces and boil until FORK TENDER. We aren’t mashing them. Leave the skin on, it’s prettier. Strain and let cool.
Drizzle olive oil into foil-covered baking sheet. Spread with fingers. Sprinkle salt and pepper all over. Dump potato pieces on baking sheet and spread so there’s only one layer. Drizzle potatoes with olive oil and sprinkle salt and pepper over them. Roast at 400 for about 12 minutes, turn potatoes, roast another 12 minutes. Remove from oven and sprinkle with a few dashes of Parmesan cheese and a little bit of shredded cheese. Roast for about 10 minutes. Remove from oven, turn potatoes, add remaining cheeses. Roast another 10 minutes. Remove from oven, sprinkle dried parsley and serve piping hot. Add salt and pepper to taste.
This recipe yields about 4 servings and about 170 calories per serving.