Okay so who here doesn’t LOVE potatoes! Believe it or not my kids were not the biggest fans until each were about 8 or 9. I can’t imagine what took them so long. To be fair though we don’t cook a ton of potatoes – the whole limiting carbs business. Gone are the days of potatoes with every meal, the way I grew up. Now it seems to be a rare treat.
Preheat the oven to 375 degrees Fahrenheit.
For this recipe I used small red potatoes and cut them up into chunks. You could probably use any potatoes but I really love red potatoes.
Drizzle some olive oil over the potatoes. I use Honey Land Extra Virgin Olive Oil straight from Israel. Then some fresh shredded parmesan cheese. I am very liberal with the pepper – in my family everything wears pepper! The last ingredient makes the entire dish – fresh shredded parmesan cheese.
Bake for approximately 35-45 minutes – until the potatoes are tender. Some will have a bit of crunch to them and that is what makes this dish so awesome. Sometimes we just eat the potatoes while other times we do make the full meal.
This is approximately 3 pounds of potatoes and you would never know it by how fast they disappear!
I give you permission to go forth and enjoy POTATOES!
- Approximately 3 pounds red potatoes
- Extra Virgin Olive Oil
- Fresh Shredded Parmesan Cheese
- Cut potatoes into chunks - approximately an inch in size and spread out on a cookie sheet. Drizzle the olive oil over the potatoes; add salt and pepper; sprinkle fresh shredded parmesan cheese on top. Bake 35-45 minutes on 375 degrees fahrenheit.