This is a quick and easy recipe that I have been making for awhile with readily available herbs and seasonings. The rosemary and parmesan flavors pairs wonderfully with the crispy textured potatoes. I prepare these with a minimal amount of olive oil and serve them with a nice smoked salmon and steamed vegetables for a healthier meal option. I must admit to being in a potato rut of sorts, but no one seems to be complaining around here. My husband loves these and they are so easy to make that I find myself preparing them weekly. That is probably because they are so delicious and can be prepared as part of a fast and easy meal on a busy weeknight.
Things were chaotic as usual this evening. My poor little one year old was particularly cranky due to teething and wanted me to hold her the whole time while I was trying to cook. My 3 year old, Ava, was adamant on helping with pouring on the seasonings and it made for a fun and easy cooking lesson. However, she also became highly agitated when I enlisted my husband to help stir the potatoes once in the oven. She began yelling, ” No Daddy, Mommy needs to do the cooking!”. I guess she has no faith in his cooking skills (wise little one indeed). Some people are just meant to enjoy the benefits of having a wife who knows her way around the kitchen.
- 4 C. of cubed small red potatoes
- 1 Tsp. Garlic Salt
- 1 Tsp. Dried Oregano
- 1 Tsp. Basil
- 1 Tsp. Black Pepper
- 2 Tsp. Dried Rosemary
- 3 Tbsp. Olive Oil
- 1/3 C. Grated Parmesan Cheese
Preheat Oven to 425 Degrees.
Cube potatoes (leaving skin on) and add to a medium size mixing bowl.
Add Olive oil, Oregano, Basil, Black Pepper, Rosemary and Parmesan and stir until seasoning is evenly distributed.
Add potatoes to a shallow dark baking pan that is lightly coated with cooking spray.
The potatoes should cover a single layer in the baking sheet.
Bake for around 25 minutes stirring around 3 times throughout the baking time.
Lightly sprinkle parmesan over potatoes before serving.
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