Parmesan-Roasted Potatoes

  • 3 lb. baking potatoes, unpeeled and well scrubbed
  • salt to taste, plus 1 tsp. salt
  • 3 Tbs. olive oil
  • 1/4 tsp. freshly ground pepper
  • 1/2 C freshly shredded Parmesan cheese
  • 2 Tbs. finely chopped fresh parsley

Preheat an over to 450. Oil a roasting pan with olive oil.

Cut each potato into 1-1/2 inch cubes. Fill a large pot three-fourths full with water and bring to a boil over high heat. Add salt to taste add the potatoes and boil for 5 minutes. Drain well and pat dry with a kitchen towel.

In a large bowl stir together the olive oil, the 1 tsp. salt and the pepper. Add the potato cubes and toss to coat evenly.

Spread the potatoes in the prepared pan. Roast, turning every few minutes to prevent sticking, until tender and golden brown, 20-25 minutes. Taste and adjust the seasoning.

Transfer to a serving dish. Add the Parmesan cheese and parsley and toss to coat evenly. Serve immediately.

Date Added:January 01, 2002
Classification:Side Dishes
Source:Williams Sonoma
Course:Side Dish



2003, 2008