Parmasan Potatoes

Posted by spots (Singapore, Singapore) on 1 September 2006 in Food & Cuisine and Portfolio.

In one of my more inspired moments this past week, I managed to whip up a dinner menu consisting of juicy garlic & rosemary lamb chops, grilled asparagus, and parmesan potatoes. The idea for parmesan potatoes came from Real Simple, a wonderful magazine first introduced to me by the intrepid S. of The Apothecakery. I really simply love the magazine as it is full of recipes and household, beauty and money saving tips that make you go, "Now why didn't I think of that?" Plus, the layout and design of the magazine is so clean and beautiful - I just love reading it!

Anyway, here's my adapted recipe for a nice way to dress up baked potatoes in a hurry. No peeling of potatoes is required for this recipe - thank God! (Peeling potatoes is the sort of work that can drive one to drinking, as J of Kuidaore once said!) It's something you can mix up in a jiffy and chuck in the oven to do all the work. Enjoy!

Easy Parmesan Potatoes

6 potatoes, washed and scrubbed, but left unpeeled

2tb olive oil

4tb grated parmesan cheese, the powdery kind, not the shredded kind

black pepper

1. Preheat oven at 200 degrees celsius. Chop the potatoes into bite size pieces. Mix with the olive oil and parmesan cheese. Add as much black pepper according to your preference.

2. Place the mixed potatoes in a baking tray and bake for 45 to 50 minutes. Serve and enjoy!