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.
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
Shredded Parmesan cheese
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.
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!
3) Top with fresh rosemary (optional) and enjoy with your favorite cut of meat!
Look at those beauties! Mmm.