Sunday, July 06, 2008
Garlic Romano Roasted Potatoes
Potatoes are part of many of our meals in this house. My family loves them in almost every way, shape and form. New potatoes, red potatoes, Yukon golds and russets may end up in potato salad, mashed potatoes, roasted potatoes, baked potatoes, twice baked stuffed potatoes, potatoes au gratin, potato casserole... you get the idea :) And, no matter how many potatoes I cook, I rarely have any leftover for dinner the next night, if they aren't consumed with the meal I made them for, my son WILL finish them as a snack the next day. I can't really complain that my family loves potatoes so much either, they're inexpensive, versatile and easy to prepare.
This is one of our favorites. It's simple and delicious and really bad for you, but... but...YUM!
2 lbs small white new potatoes (you can use the small red ones too if you like)
3 Tbs olive oil
kosher salt and freshly ground black pepper to taste
1/2 stick butter
3 cloves garlic, minced
freshly grated pecorino romano cheese, to taste
2-3 Tbs fresh, flat leaf parsley, finely chopped
Preheat oven to 425º.
Lightly oil a large baking sheet. Cut potatoes in half, or in quarters if they're bigger that about 1 1/2" in diameter, and place in a large bowl. Add olive oil, salt and pepper and toss to coat well. Place potatoes cut side up on prepared baking sheet and bake at 425º for 15 minutes. Turn potatoes cut side down and bake another 10 minutes. Check potatoes after 10 minutes, if they're still not tender enough turn them cut side up again and continue cooking another 5 to 10 minutes. Remove from oven and allow to cool slightly.
Melt butter in a small saute pan over low heat. Add garlic and cook just a few minutes, until garlic is mellowed and butter is infused with flavor. Place potatoes in serving dish, pour butter mixture over them, add chopped parsley and grated cheese ; toss to coat well.
ALWAYS make more of these than you think you need... they go fast! :)