Oh how I love a good roasted potato especially in the cool months ahead.
As a kid we ate potatoes by the bag full. My grandmother made the smoothest, creamiest mashed potatoes I have ever had.
In the mornings she would make fried potatoes with onions for our breakfast.
She added potatoes to her soups, her roast dinners and served little red boiled potatoes.
I think it may be our English/Irish heritage by we love any potato: red, yellow, gold, brown.
As an adult I try to limit how often we have potatoes in my little family. For this reason, I am always trying to make the BEST style of potatoes. We still love mashed but this new version is our favorite.
It is crispy on the outside and warm and soft on the inside. DELICIOUS!
Recipe: Parmesan Roasted Potatoes
8-10 gold and red potatoes, quartered
1 stick of butter
1/2 cup of finely grated parmesan cheese
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 teaspoon of salt
Pepper to taste
2 large onions, sliced
Preheat oven to 400.
In a bowl toss potatoes, garlic powder, onion powder, salt and pepper.
In a large cookie sheet melt the stick of butter.
Sprinkle the parmesan cheese over melted butter.
Add potatoes to cookie sheet. Sprinkle sliced onions in between potatoes so that the whole cookie sheet is covered with either potatoes or onions.
Bake for 30 minutes, then turn potatoes and onions. Bake for another 30 minutes until they are golden brown.