Recipes

[vicki is ok]

I roast a lot of veggies so that is nothing new to me, but think I'll make these for Sunday dinner to have with a roast. Like the flavor combos and the fact of how easy this is to do. I like the idea of tossing them with a little fresh grated parmesan cheese when they are done. I bet you could use any cheese and they would be good. Thinking Gouda!!

1 and ½ lbs red potatoes

• 2 tbsp. oil
• 2 cloves garlic, minced (1 tsp.)
• ½ tsp. salt (or to taste)
• ¼ tsp. freshly cracked black pepper (or to taste)
• ¼ cup. freshly grated parmesan
• 2 tbsp. chopped parsley (for garnish - optional)

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Instructions

1. Preheat oven to 400 degrees. Generously spray a large baking sheet with cooking spray and set aside.
2. Rinse and scrub potatoes well. Cut each potato into bite sized chunks. Use a paper towel to pat potatoes dry.
3. In a large bowl, toss potatoes with the oil, garlic, salt, and pepper making sure they are fully coated.
4. Spread potatoes evenly across baking sheet and bake for 35-40 minutes, stirring about halfway through.
5. Remove potatoes from oven and transfer them to a plate lined with paper towels to blot off any excess oil. Allow to cool for a few minutes.
6. Toss potatoes with the freshly grated parmesan cheese, garnish with parsley.
7. Serve immediately

Vicki