ROASTED PARMESAN POTATOES

Cooking Time:  25 Minutes

Make Ahead:  The potatoes can be cut
into chunks and kept in a bowl of cold water
for several hours prior to preparation, or
you can bake the potatoes as the recipe
directs 1 day ahead and simply reheat in
a skillet.

Serves 4

This tasty potato side dish goes excellent
with a western omelet for a Sunday Brunch

SHOPPING LIST

Russet Potatoes, Grated Parmesan Cheese, Fresh Parsley, Oil, Salt,
Garlic Powder, Paprika, Cayenne Pepper

INGREDIENTS

4 medium russet potatoes, peeled
1 tablespoon vegetable oil
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon cayenne pepper

1. Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil and spray with a cooking spray.  Slice the potatoes in half, then cut into 1/2 inch cubes.
2. Place the potatoes in a medium bowl and toss with oil.  Combine parmesan cheese, parsley, paprika, garlic powder, salt and cayenne pepper in a small bowl.
3. Add the parmesan mixture to the potatoes in a bowl and toss to coat potatoes evenly.
4. Arrange the potatoes on the prepared baking sheet, and bake, turning once until potatoes are lightly browned and easily pierced with a knife (about 25 minutes).

VARIATION

You can add 1/4 cup of crumbled bacon to the cheese mixture for a heartier flavor.

EXPRESS COOKING

Save time by not peeling the potatoes.  The potato skin gives an extra flavor and vitamins, but be sure to scrub the potatoes well.

You can save even more time by partially cooking the cubed potatoes in the microwave for 5 minutes before adding them to the oil.

MONEY SAVING TIPS

You can use any type of potato and sweet potatoes work especially well.  These potatoes also make good leftovers for breakfast.  Just warm them in a skillet and serve with any egg dish.

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