I love summer.  I get to nap, craft, shop, eat, cook – the sky’s the limit!  My husband loves when I’m off for summer too because that means I have more time to cook.

Last night, I made the World’s Best Chicken.  We both really enjoyed it!  Tonight: baby back ribs with roasted brussels sprouts and garlic parm potatoes.  Yum.

I pretty much enjoy potatoes prepared almost any way, but if roasted, I prefer sliced over quartered cuts.  The thin pieces absorb the flavors of the herbs and spices much better, and there’s a richness in texture that I really love.  I’m drooling just thinking about it!

This recipe serves 2-4 people:

4 potatoes (red or brown, sliced)
1-2 tbsp butter
Garlic powder
Salt
Pepper
Italian seasoning
Shredded Parmesan cheese
Fresh rosemary

Roasted Garlic Parmesan Potatoes Ingredients

1)  Grease a baking dish with butter.  Wash & cut the potatoes into thin slices.  Then, layer the bottom of the dish with it.  Place a sliver of butter on each slice.  Sprinkle salt, pepper, garlic powder, and Italian seasoning over it.  Top it with shredded parmesan.

Oven Roasted Garlic Parmesan Potatoes

2) Repeat the layering process.  I ended up with 4 layers.  Cover with foil and bake at 275 degrees for 45 minutes.  You can cut the time to 30 minutes if you bake it at 325 degrees, but since I already had ribs in the oven, I threw the potatoes in as well.  They turned out nice!

Roasted Garlic Parm Potato Slices

3)  Top with fresh rosemary (optional) and enjoy with your favorite cut of meat!

Roasted Garlic Parmesan Potatoes

Roasted Garlic Parmesan Potato Slices

Look at those beauties!  Mmm.

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