You say potatoes, I say – YES! We do love our potatoes – baked, fried, roasted, mashed, or au gratin. Potatoes are the single most popular vegetable eaten in the US. Technically they’re a veggie, but a nutritionist would say they are a starch. These are like fries, but better. And easier than au gratin potatoes, but just as cheesy. And I mean that in the nicest way.
Last week, some cheesy potatoes were the top post on Pinterest. A blog called Crème De La Crumb was drawing people like flies to a picnic.
I decided to make a “clare-ified” version of them. Of course the ones on Pinterest looked as if a food stylist had been involved. And a talented photographer, which she is. Instead of me.
She used Russet potatoes, which are the large ones. I prefer smaller red or Yukon Gold potatoes, so my potato wedges were petite and not as well ordered as the pictures of hers. (Read messy) But oh were they tasty. And that counts.
I used a few different spices and grated parmesan cheese instead of shredded. This gave me larger cheese pieces that created little cheese crackers from the run off. I was just obsessed with the cheese. They were fabulous! Even if they’d never be a magazine cover, there were no complaints from the hubby.
Usually when I roast potatoes, I add other veggies, but this time, it was a solo act. They were the star.
I did not measure spices, so these are approximate. This is a “shake and bake” recipe so adjust to suit your taste.
Ingredients for Cheesy Roasted Potatoes
4 medium red potatoes, scrubbed and cut into wedges. Leave the skins on.
3 TBS olive oil
1 tsp salt
1 tsp garlic salt
1 tsp oregano
1 tsp parsley – fresh is best but use what you have
1/2 – 3/4 cup grated parmesan cheese
Preheat oven to 375 degrees F.
Place a piece of parchment on a rimmed baking sheet.
Use a one gallon sized baggie and dump in the potatoes and all the ingredients.
Shake to mix.
Dump onto the baking sheet.
Bake 25 – 35 minutes until they are golden, as in heavenly.
If you have left overs, heat in a frying pan for lunch – add more cheese. But you won’t have many left over. Promise.