Hearty and satisfying potatoes roasted to perfection and topped with rich and tangy parmesan cheese.
Parmesan Roasted Potatoes
Ingredients
3 cups potatoes cut in 1-inch pieces
2 teaspoons vegetable oil
¼ teaspoon each salt and black pepper
½ cup grated parmesan cheese
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Preheat oven to 400 degrees F.
- In a large bowl, toss potatoes with oil, salt and pepper.
- Place potatoes in a single layer on a large baking sheet.
- Roast 25 minutes. Sprinkle potatoes with cheese and roast 5 to 10 minutes more. Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Try other types of cheese or a blend.
- Try adding other herbs or spices with the salt and pepper, such as garlic powder, thyme or rosemary.
You might also like...
Prepare:
20 minutes
Makes:
2 cups
Apple Bars
Apple Bars
A comforting apple bar with an easy crust, spiced apple filling and crumble topping.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
12 bars
Barley Lentil Soup
Barley Lentil Soup
One-pot hearty lentil soup that’s packed with veggies, herbs and grains!
Prepare:
10 minutes
Cook:
1 and ½ hours
Makes:
10 cups
Harissa Roasted Butternut Squash
Harissa Roasted Butternut Squash
Thanks to Chef Nephi Craig for this beautiful recipe for seasoned squash sprinkled with seeds, nuts and herbs.
Prepare:
25 minutes
Cook:
20 minutes
Makes:
6 cups
Tabouli Bulgur Wheat Salad
Tabouli Bulgur Wheat Salad
Tasty make-ahead salad with hearty whole grains, fresh vegetables and a tangy dressing.
Prepare:
45 minutes
Makes:
4 cups
Bulgur Pilaf
Bulgur Pilaf
A warm and comforting meal combining whole grains and savory broth to make a simple, yet tasty side dish.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 Cups
Comments
This is a good side dish and goes well with roasted chicken. Even the left overs are good cold, with a little salad dressing mixed in to make a quick potato salad.