I originally wrote about these potatoes in April of 2013 and since then, this recipe has become a year-round family favorite. So, let’s have another look!
The absolute best thing about this dish, other than the amazing flavor, is that they’re even better as leftovers. We’ve simply heated them through, we’ve thrown them in with scrambled eggs, and we’ve used them in tortillas (throw in some meat, cheese and a little guac…NIRVANA!). Try them once, and my guess is you’ll be as smitten as we are.
Have y’all met my new pretend BFF, Gaby Dalkin? No? Lawsy, that woman can cook.
As most of you know, she had me at Slutty Brownies (which I have since used to bribe the Time Warner guy to complete the rewiring for my Internets as fast as he could).
If you missed the whole Slutty Brownie post, go HERE.
My latest Gabyfied obsession: Parmesan Roasted Potatoes:
The potatoes are one of the easiest things I’ve ever made for the gigantic FlAvOr FiEsTa they left in my mouth.
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I didn’t have quite enough potatoes to double the recipe (does anyone else automatically double every recipe they make?), but I made do.
I baked them in a large glass Pyrex dish. I also substituted Asiago cheese for the Parmesan. Work with what you gots, people!
Let me say this: They are OMGODDNESSGRACIOUSSLAPYOURMOMMA good.
I don’t say that lightly. They are so good that when we had them as leftovers (barely enough to actually qualify as leftovers), Husband wouldn’t stop eyeballing the potatoes on my plate after he ate his.
These two recipes are instant family favorites. Thank you to my new BFF, Gaby, for sharing the love.
From now on, when asked to bring something to a pot luck, I will contribute Parmesan Roasted Potatoes along with Slutty Brownies, so we can all die happy and fulfilled.
It’s OK to go to the light; you’ve had Slutty Brownies and Parmesan Roasted Potatoes!
Happy Cookin’, Y’all!