Parmesan Parsley Roasted Potatoes

For as much as I cook, I feel like the one thing that I consistently struggle with is a serving a variety of side dishes with our dinners each night. It doesn’t help that Tom doesn’t like most vegetables and isn’t a big fan of rice, which really limits my options if I don’t want to make something for him and then something different for me.

Over the years I’ve learned to come up with different seasonings on potatoes and vegetables that we eat all of the time to make it feel like we’re not having the same thing over and over again. Is this a struggle in your house too? Have you found any other tips or tricks that work? I’d love to hear them.

Parmesan is something we almost always have in the fridge. I prefer the shredded version to the grated stuff you get in the aisle alongside the canned tomatoes. We almost always have parsley in the fridge too so I figured I might as well combine two of our most used ingredients and put them over the roasted potatoes I was making.

Parmesan Parsley Roasted Potatoes 
Source: Cookaholic Wife
Servings: 4
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    • 2 lbs. fingerling potatoes, halved (red and white also work)
    • 2 tbsp. olive oil
    • 1/3 cup shredded Parmesan cheese
    • 1 tsp. kosher salt
    • 1/2 tsp. black pepper
    • 2 tbsp. fresh parsley, chopped

1. Preheat the oven to 450 degrees. Line a baking sheet with foil. (Optional, it just makes for easier clean up.)
2. Toss the halved potatoes in a large bowl with the oil, salt and pepper. Spread out onto the baking sheet and sprinkle the shredded Parmesan on top.
3. Bake for 30-35 minutes, flipping the potatoes over half way through. When the potatoes are golden brown and fork tender, they are done.
4. Remove from the oven and sprinkle the fresh parsley on top. Divide between plates and season to taste with additional salt and pepper if desired.

Roasted potatoes go well with just about any protein; chicken, beef, pork. For a vegetarian twist, you could sautee up some bell peppers and onions and enjoy this like a hash. 

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