Wednesday, February 13, 2013

Parmesan potatoes

If I haven't made it clear yet, cheese and potatoes are two of my favorite things in life. I've been meaning to make one of the many recipes that combine the two that you'll find on my Pinterest (look for anything that's not Nutella-based on my recipes board and it's probably potatoes), but never got around to it between all the pasta that consumes most of my meals. 

Anyway. Last night I really stepped up my game. Not only did I make these parmesan roasted potatoes to have along with my veggie burger, but I ran (ok, power walked) to the store to buy the potatoes first. Let's put it in perspective by considering that I counted Monday night as productive because I made cookies and caught up on The Office. 

The point is, these are amazing. And crazy easy. I'm not a food photographer (/not a photographer at all), but if they look this good in iPhone pictures with dismal lighting, imagine how good they are in real life. Biggest tip I can offer: don't imagine that there's no such thing as too much cheese (I know, I know, it feels wrong even to type it) because the excess parmesan won't stick to the potatoes and you'll just get a messy pan. Also, I substituted rosemary for paprika, and it was deeeeelish.

Happy Wednesday, friends!

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