#842: Parmesan Garlic Roasted Potatoes

I love potatoes.  I know I probably shouldn't because they aren't the greatest, healthiest vegetable out there but it's the only "vegetable" Brian will eat, so yes we eat some form of potato quite regularly.  Wait, maybe I should rephrase this...Brian and the girls eat some form of potato quite regularly.  I let myself enjoy it every once in a while. 

I made the potatoes for this recipe the night before and then just cut the potatoes the day we ate this and baked it in a cast iron skillet in the oven to crisp it up. These were delicious!  So crispy...we will definitely eat these again.

 

4 pounds Russet Potatoes (I used 1 lb of baby Yukon gold potatoes)

2 tablespoons of olive oil
3 cloves garlic, minced
2 Tablespoons fresh chopped parsley
Fresh grated Parmesan cheese
Salt and pepper

Preheat oven to 450°F.  Cut potatoes into cubes or wedges.

Bring a pot of water to a boil.
Add the potatoes and cook for 3 to 6 minutes depending on size.
While potatoes are cooking put oil in cast iron skillet or other heavy pan and heat in oven.
Drain the potatoes and place them back in the pot.
Put the pot back on the burner and shake to dry the potatoes and to rough up their surface.

This is what gives roasted potatoes that perfect crust.  Add the potatoes to the hot oil, toss to coat and roast turning once or twice. When potatoes are almost tender sprinkle with fresh garlic and Parmesan, salt and pepper and continue roasting until potatoes are tender.

Turn at least one more time for even browning.  Just before serving, toss with fresh chopped parsley.