Parmesan Roasted Potatoes

Spring weather in Michigan can be a bit depressing.  Last Sunday was gorgeous and the temperature was 75 degrees!  No complaints there!  But since then, the weather has been, well, blah… This morning when I woke up it was snowing!   I think the weather just likes to play tricks on us.  It gives us a taste of summer for one afternoon and then back to the cold weather.  {Don’t get me wrong, I love snow, but not when it’s supposed to be spring!}

On to something that makes me happy: Potatoes.   I’ve shared before how I am a carb-lover.  At the top of my love list for carbs are definitely potatoes – mashed, roasted, twice baked, you name it.  There’s something about potatoes that just makes you feel good.  This recipe for roasted potatoes is one of my favorites.  It’s also a great dish for Easter dinner as well.  So as you plan your menu this week, you may want to consider putting this one on your list!

2-pounds baby red potatoes {quartered or halved}

1 1/2 tablespoons extra virgin olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 cup parmigiano-reggiano

1 tablespoon fresh parsely, minced

Quarter or half the potatoes, depending on how big they are, so they are of similar size.  Take 1 tablespoon of the olive oil and drizzle on the bottom of a 9 by 13-inch roasting pan.  Using a pastry brush, evenly distribute the oil.  Place the potatoes in one layer, cut side down in the pan.  Sprinkle with salt and pepper, drizzle with remaining olive oil.  Cover with aluminum foil and bake in a preheated 350 degree oven for 25 mintues.  Remove the foil, turn the oven to 400 degrees, and return the potatoes to bake for another 10 to 15 minutes.  Once the potatoes are golden brown the bottom side, use a spatula or tongs to rotate the potatoes so that another side is facing down.  Sprinkle with grated parmesan, return to the oven and bake for about another 10 to 15 minutes.  Top with parsley and serve.