Wednesday, April 20, 2011

Parmesan Potatoes

Delicious on this level rarely gets easier! This is such a simple, rustic amazing side that will please anyone! I love it with fish, poultry, meat or simply on its own! The tender yet crisp potato and baked parm topping is must try it!

1/2 pound red potatoes
1 tablespoon extra virgin olive oil
salt and pepper to taste
1/2 teaspoon fresh oregano
1/4 cup parm cheese...or more

Preheat oven to 400. Cut potatoes in 1/2 inch slices and add to a pot of salted water. When all are cut, bring the water to a boil. Once the potatoes are soft enough to put a knife through yet firm (You don't want the potatoes to be soft enough to mash, they should still be in one piece), drain and toss with olive oil. 

Place them evenly on a baking sheet lined with tinfoil and sprinkle some black pepper. Bake for 30 minutes or until there's some nice colouring. Taste a potato- is it still too hard, perfectly soft? Once it's to your liking remove them and sprinkle grated parm cheese and oregano. Return to the oven with the broiler on high for about 3-5 minutes or until the cheese bubbles and melts. It's ok if some bits are SLIGHTLY charred as it adds a nice flavour:) 

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