Wednesday, March 16, 2011

Herb Roasted Potatoes

Corey loves meat and potatoes, but for some reason I don't make them very much. However, I started making roasted potatoes a few months ago and Corey has been in heaven. It doesn't matter what I serve them with (in fact, a couple of nights ago I just made the potatoes and veggies and he was still happy. If you know Corey, you know it's all sorts of incredible for him to enjoy a meal without meat!) I finally perfected the recipe and Corey made sure that I wrote it down so that these ("best potatoes you've ever made") make it on to our dinner table more frequently.

Herb Roasted Potatoes
Serves 3-4

2 lbs. baby red or yellow potatoes, washed and quartered
2 Tb. olive oil
1/2 onion, thinly sliced
1 tsp. fresh rosemary, finely minced (or 1/2 tsp. dried)
1 tsp. smoked paprika
1 tsp. garlic salt
1/2 tsp. dried parsley (or 2 tsp. fresh)
1/2 tsp. fresh ground black pepper
2 Tb. Parmesan cheese, grated

Combine all ingredients in a gallon-size Ziploc bag and shake until well coated and combined. Spread potatoes evenly on baking pan. Bake at 400 degrees for 35-40 minutes or until crispy, stirring halfway through. Enjoy!

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