Perfect Potato

I was looking for an easy side dish to accompany my pan-seared filets and was intrigued by the seemingly simplistic preparation of this dish. I can honestly tell you that I chose it not because it sounded amazing or unique, but simply because it appeared to be a no fuss side. And while it did live up to its "Real Simple" promise, it exceeded my expectations in the flavor department. The grated Parmigiano Reggiano I used in the recipe blended with the olive oil to form an almost paste like substance that roasted along with the potatoes and morphed into a heavinly, crusty cheese-like jacket that surrounded each potato piece. This recipe was a real pleasent surprise and I will most assuredly add it to my arsenal of quick and amazing side dishes.

Parmesan Roasted Potatoes
Adapted from Real Simple June 2006

Ingredients

• 1 pounds new potatoes, unpeeled, quartered into 1-inch chunks
• 3 tablespoons olive oil
• 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan
• 8 sprigs fresh thyme

Preparation

Heat oven to 400° F.

In a medium bowl, combine all the ingredients.

Toss to coat the potatoes. Transfer to a roasting pan, baking sheet or 9-by-13-inch baking dish.

Roast, stirring once,

until golden brown and crisp, about 40 minutes. Serve hot or at room temperature.

Click Here for My Adapted Printable Recipe