Meat and Potatoes…they are like Ying and Yang. Together they can create the ultimate comfort food meal and that’s exactly what happened at our house tonight when I served up these potatoes with a braised beef roast. While we typically stick with sweet potatoes I couldn’t resist picking up a beautiful and fresh bag of multicolored baby potatoes at Trader Joes. There was something about the combination of red, purple and gold that was just so appealing. Plus with the spring coming I wanted to get in another “stick to your ribs meal” while I still have the chance.
Once I got home I found a great recipe on Pinterest from the Damn Delicious blog and made a few tweaks to make it my own and damn were they delicious! (Shout out to Chungah for another great recipe!)
Not only were they pretty on the plate but each crispy, cheesy and well seasoned slice was more delicious than the last.
Recipe for Parmesan Roasted Potatoes
1 lb bag of multicolored potatoes (Chungah uses red potatoes)
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons chopped parsley leaves
1/3 cup freshly grated Parmesan
Salt and black pepper, to taste
1 tablespoons unsalted butter (make sure it is unsalted!!)
Preheat oven to 400 degrees F.
Slice the potatoes (Think extra thick potato chip size)
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano, basil and parmesan; season with salt and pepper, to taste. Gently toss to combine. (You may have a little extra seasoning…feel free to toss it if you feel like there is too much)
Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Be sure to check on them every 10 minutes and flip and toss if needed. If they still aren’t crispy turn the oven up to 450 to finish them off.
Stir in butter until melted, about 1 minute.
Serve immediately, garnished with parsley.
This recipe totally earned a spot on my Yum Delish board. Enjoy!