Easy Cheesy Potatoes

This is one of my easiest go-to side dishes. Cheese and potatoes is almost always a no-fail crowd pleaser. I always have red potatoes and parmesan cheese on hand, and rosemary grows so well here in Texas that it has practically taken over my garden out back. So by default, this has become one of my favorite go-to sides that will end up on my dinner plate almost every week. And because it’s so easy to throw together and common in our kitchen I had previously overlooked sharing it with you all here. That is until my significant other/ certified taste tester nearly ate the entire pan of them in our last sitting… I realized then I might be on to something worth sharing. You could mix up the chopped herbs with whatever you have on hand, but I’ve found that rosemary and garlic is always my favorite combination.

Easy Cheesy Potatoes.

4-5 medium red potatoes

1/3 cup grated parmesan cheese

2 cloves garlic

2 tbs chopped fresh parsley

2 1/2 fresh chopped rosemary

Drizzle of Olive Oil

Pinch of salt and pepper if desired

Pre-heat your oven to 350 degrees.

Slice your potatoes to desired size. ( the fatter they are, they longer they’ll need to cook) I like to cut mine in to little crescent moon shapes, which allows the thin part to get nice and crispy, and the wider end to still be soft and toothsome. Set potatoes aside in a bowl and drizzle with olive oil to coat.

Mince the garlic and chop your fresh herbs. If using fresh rosemary, remove only the green leaves from the long woodsy stem. You won’t want to chop that up in your mix, it’s quite tough and flavorless. Combine the chopped garlic and herbs with the parmesan, then toss the potatoes in the mix to coat evenly.

Spread potatoes out evenly on a baking sheet and bake in the oven for about 15-20 minutes or until they are fork tender and the edges are golden brown.