Roasted Parmesan Potatoes

Ingredients:

5-6 medium sized potatoes (I like using red potatoes or Russet potatoes), skins on, scrubbed and diced

3-4 tablespoons olive oil

1/4 cup grated Parmesan cheese (the kind that you shake over spaghetti!)

1 1/2 teaspoons paprika

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

Preheat oven to 425 degrees.

Line a large baking sheet (I use a 15x10x1″ jelly roll pan) with aluminum foil and spray with non-stick cooking spray. Dump diced potatoes on the foil-lined pan. Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.

In a small bowl, mix together the Parmesan cheese, paprika, garlic powder, salt and pepper. Sprinkle over the potatoes and once again use your hands to incorporate spices over the potatoes.

Place pan in the oven and cook for 35-45 minutes, stirring every 10-15 minutes so that they are evenly cooked and don’t get burned on the bottom. When finished baking, remove from oven and sprinkle with additional salt and pepper if desired.

Makes 4-5 servings.

Notes: This is a great side dish, I found the recipe HERE

Garlic-Rosemary Roasted Fingerling Potatoes

My mother-in-law found this recipe at www.ourbestbites.com and says they were delicious. I can't wait to try them!

1 1/2 lb. fingerling (or other very small potatoes), washed; try and pick the potatoes that are as bite-sized as possible

2 1/2 Tbsp. extra-virgin olive oil

2 1/2 Tbsp. coarse-grain or Dijon mustard

2 1/2 Tbsp. chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them)

About 5 cloves of garlic, minced or pressed

Coarsely-ground black pepper

Kosher salt

Bring a large pot of salted water to a boil. While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper. Set aside. When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, return the potatoes to the pan, and then toss with the mustard mixture.

You can either do all of this ahead of time and then refrigerate the potatoes until you're ready to finish them off or you can do it all at once. If you're making these right now, preheat your oven to 425 and line a baking sheet with aluminum foil. If you're saving them (for up to 6 hours), line the baking sheet and spread the potatoes out evenly and then cover them with plastic wrap and refrigerate them until you're ready to bake them.

When you're ready to bake them, sprinkle with Kosher salt. Bake for 10-15 minutes or until the skins are browning and sizzling. For fancy presentation, place the roasted potatoes on a platter, scrape those delicious bits off the foil sprinkle them over the potatoes, and then garnish with a few sprigs of rosemary.