Saturday, June 9, 2012

Roasted Potatoes with Garlic Parmesan Butter

I love potatoes as I think most people do, and I have an abundance of potatoes right now thanks to my garden.  Some are larger and need to be peeled, but the smaller potatoes are perfect for halving and roasting.  They get a perfectly crisp crust on the outside and are creamy on the inside.  I enjoy them roasted with just salt and pepper or a few herbs, but they are amazing tossed in this garlic parmesan butter. 

This recipe is an adaptation from one I found years ago in the Cooking Light Annual Recipes 2003.  The butter is equally delicious on homemade french fries, and it adds a rich, garlicky flavor to the potatoes without being overpowering.  Your taste buds will never know that these potatoes are healthy unless you tell them.

Roasted Potatoes with Garlic Parmesan Butter-  serves 4

1 1/2 pounds small red potatoes, halved or quartered depending on size
1 1/2 tsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
4-5 medium garlic cloves, minced
1 tbsp finely chopped parsley
1 tbsp freshly grated Parmesan cheese

Preheat the oven to 400 degrees.  Combine the potatoes, olive oil, salt and pepper in a roasting pan and toss to combine.  Roast the potatoes in the oven for about 30 minutes, tossing once halfway through cooking, until the potatoes are crisp on the outside and tender on the inside. Remove the potatoes from the oven and set aside.

In a skillet, heat the butter on low until melted.  Add the garlic and cook on low 2 minutes, stirring frequently to prevent the garlic from browning.  Remove the skillet from the heat.  Add the potatoes and toss them gently to coat them in the butter.  Add the parsley and cheese, and toss to coat.  Serve immediately. 

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