A simple way to spruce up the humble spud. Potatoes are drizzled with olive oil and Parmesan, before being roasted to perfection. These potatoes go well with any meal. Try them at your next Sunday lunch or for Christmas dinner.
These potatoes are fantastic! Since I was preparing a large meal I got a head start on these early in the day by cutting the potatoes and soaking them in water. This will firstly prevent them from discoloration but will also rid the potatoes of excess starch so they roast up crispy on the outside and tender on the inside. To save my sanity cleaning the baking sheet, I first placed a layer of parchment paper down - cleanup's a snap. The best part of these potatoes was by far the parmesan. The potatoes were evenly coated and melted during roasting to form a crunchy, flavorful crust. My kids loved these! Definitely a keeper. Thanks for the recipe!! - 10 Oct 2010 (Review from Allrecipes US | Canada)
Excellent side dish! I used red skinned potatoes and added a bit of rosemary to the mix as it pairs well with thyme. I did bake this at 425 and tossed them once during cooking. They took about 45-50 minutes. They came out crispy and delicious - perfect with grilled steak! - 26 Apr 2011 (Review from Allrecipes US | Canada)
Oh my! These were awesome! I eliminated the thyme (just personal preference) and added garlic (another personal preference) The parmesan cheese is what makes them amazing! Thanks for the great recipe! - 28 Jan 2011 (Review from Allrecipes US | Canada)