Recipe Spotlight: Parmesan Herb Potatoes

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Crispy Parmesan Herb Potatoes make an excellent side dish, especially for weeknight meals.

These crispy Parmesan herb potatoes are packed with flavor and easy to pop in the oven when you’ve got something else cooking on the stove top. Crispy on the outside and tender on the inside, all it takes is a little chopping and some good seasoning, and you’ve got yourself a winning side dish that everyone will love.

Parmesan Herb Potatoes

  • 3-4 medium Russet or Yukon Gold potatoes, medium diced
  • 2-3 Tablespoons olive oil
  • Salt and Pepper, to taste
  • 1 bunch parsley, minced
  • 1/2 cup Parmesan cheese, grated

Pre-heat the oven to 425 degrees. Dice potatoes into equal size pieces and spread in an even layer on a large baking sheet. Drizzle with olive oil and season well with salt and pepper. Using clean hands, toss the potatoes until each one is coated with the oil and seasonings. Bake for 30-40 minutes, stopping to toss the potatoes halfway through cooking time and rotate the pan in the oven. Potatoes are done when edges are browned and crispy. Remove potatoes to a bowl and season with salt while they are still hot. Top potatoes with minced parsley and grated cheese, then toss together with a spoon. Enjoy alongside grilled chicken, steak or as part of a vegetable plate. Tastes even better with a cold sangria.

Love to cook? Connect with me on social media using the hashtag #SomeKindaGood. Good food and good company, that’s what it’s all about!


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Food Enthusiast

Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube.com. A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.

 

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