All About Food · Recipes

Parmesan Crusted Rustic Roasted Potatoes

As my senior year, and last semester is moving right along I find it necessary to cheat some nights when it comes to feeding the Husband and I. This past week I was so engrossed in my rough draft of my thesis that was due (actually due tonight at midnight, but I finished this morning. Go me!) and didn’t have the time or the brain power to cook a full meal so I halfway cheated.

I stopped at Trader Joe’s and bought a meatloaf and some already prepped broccoli florets and knew I had some potatoes, and viola, there was dinner. I made some parmesan crusted rustic roasted potatoes to go with the meatloaf and broccoli and it was a hit all around.

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This dish is so easy to make and besides the initial prep, it takes away all the stress of having to tend to a meal over a stove.

What you will need:

2-3 medium sized russet potatoes

Olive oil

1/2 cup of crumbled parmesan cheese

2 T garlic powder

salt & pepper

2 T white vinegar

1 plastic zip bag

Baking tray

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What you will do:

1. Pre heat oven to 425 degrees Farenheit. Wash and wedge potatoes (cut in half length wise, and then quarter) and put in bowl with cold water and the vinegar. This will help them from oxidizing.

2. Drain potatoes and pat dry with kitchen towel. Add wedges, garlic powder, parmesan cheese, salt & pepper and olive oil (use as much as you need to coat the potatoes). Shake bag mixing the potatoes with all of the seasonings.

3. Transfer to a baking tray and roast in the oven for 20-30 minutes or until fork tender and golden brown. IMG_4375

TIP: The potatoes may stick to the baking tray but just use a spatula to help loosen. The potatoes will crust up nicely and be very rustic. You could also light mash these but I like the natural way they broke apart.

Cheers and happy eating!

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2 thoughts on “Parmesan Crusted Rustic Roasted Potatoes

  1. One can never underestimate the value of doing a little cheating with the eating. I’m studying part time along with my full time job at the moment, so having a couple of recipes like this up the sleeve is invaluable. Thanks.

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