2 pounds medium potatoes (approx 3)
3 tablespoons olive oil
1 teaspoon Rotisserie seasoning**
1/4 cup shredded Parmesan cheese
Snipped fresh parsley, garnish
Preheat oven to 425 degrees. Lightly spray shallow baking sheet with non-stick spray (baking pan should be large enough to spread out potatoes in a single layer).
Scrub potatoes and dice into 1″ pieces. Place in large sealable bag or container; add oil, seal and toss until potatoes are evenly coated with oil. Open bag and sprinkle in 1/2 the seasoning and Parmesan cheese. Seal bag and toss to coat. Place potatoes on prepared pan in single layer and sprinkle with remaining seasoning and Parmesan cheese. Roast for 45 minutes, stirring occasionally, or until potatoes are tender and browned. To serve, sprinkle with snipped fresh parsley to garnish.
Roasted vegetables are not only popular but a delicious side dish. Roasting brings out the natural sweetness and flavor of the vegetable. Today’s recipe is an inexpensive replica of convenient roasted potatoes. I like to make extra and use the leftovers for hash brown and scrambled egg breakfast the next morning. Recipe serves 6
Other Fresh Veggies: quartered and separated red onion; quartered tomatoes; peeled and diced sweet potato; baby carrots or sliced carrots; zucchini or summer squash; bell pepper quartered; asparagus; or other vegetables of your choice.
** Seasoning ideas: salt and fresh ground pepper; try substituting snipped fresh Rosemary, Thyme, Marjoram, Savory, Sage or other fresh herbs; Cajun seasoning; Old Bay seasoning; dry Beefy Onion Soup mix; Italian dressing (use in the same proportion as oil; eliminate oil).
For nutrition analysis go to www.UtahDairyCouncil.com