Parmesan Roasted Potatoes
October 16, 2016
Having spent the majority of my life in a suburb outside of Chicago, I am an enormous Cubs fan. A gigantic, colossal, massive fan of this team that has not won a World Series since 1908. My father brought me to a game in the late 60's. I was mesmerized by the giant green baseball field and all the seats in the stadium. Before leading my siblings and me to our seats, we wandered close to the field, just above the Cubs dugout, to watch the players warm up. My father, a boisterous Irishman who was extremely proud of his six children, called to Ernie Banks from where we stood. "Ernie, come meet my kids", he exclaimed. Ernie Banks left the field and came to meet all of us and sign our program. Thinking my dad was a friend of Ernie Banks, it wasn't until I was well into my adult life that I realized they weren't friends. Ernie was just a pretty cool guy who was kind enough to meet a dad with his six children at the ball park.
Of course today, I am savoring every moment of each and every game that the Cubs are playing in the month of October. Tonight I decided that we would pretend to be at Wrigley Field and eat hot dogs for dinner. I needed something to go along with the dogs and remembered this roasted parmesan potato recipe that I had recently seen on Facebook. This would go perfectly with our hot dogs and chopped salad. The potatoes are tender on the inside; crispy on the outside. Make sure to get the extra seasoning mixture at the bottom of the pan. That's the best part.
A winning dinner....let's just hope the Cubs win as well.
1Preheat oven to 400 degrees and grease 9x13 baking pan with olive oil. In a small bowl, whisk together parmesan cheese and all the spices until just combined.
2Gradually sprinkle cheese mixture evenly over the oiled baking dish until it's covered.
3Place potatoes cut side down in a single layer on top of cheese mixture, pressing gently to make sure the cheese adheres to them. (I had a few thick potatoes and cut them in thirds, so I have some cut sides both up and down.)
4Bake for 40-45 minutes or until potatoes are fork tender. Remove from oven and let sit 5-10 minutes. Serve with sour cream, if desired.