If you’ve been following my blog for any length of time, you’ll know that Food & Drink is one of the main categories I cover on the blog. With that in mind – lets take a look at one of my favorite starchy vegetables. I love anything having to do with potatoes, I’ve even grown both red skin and sweet potatoes in my zone 9, South Florida garden, but’s that’s probably information for another blog post.
Harvest time usually leaves me with more spuds than I know what to do with so, I’m always looking for new recipes to try. Here is one of my favorite recipes for oven roasted red skin potatoes with Parmesan cheese. I also like to toss the taters with a mixture of my favorite herbs such as oregano, marjoram or thyme before placing them in the oven. If you leave out the cheese, you’ve got a great vegan side dish to serve to your friends and family.
Potatoes Recipe Suggestions
You can also use one of my favorite herb mixtures, Herbes de Provence, to season the potatoes. Herbes de Provence is a mixture of dried herbs such as oregano, thyme, basil, savory, marjoram and lavender. You can buy pre-made mixtures of Herbes de Provence, in the grocery store, or make up your own mixture.
You can also make this recipe with small, fingerling potatoes, omit the Parmesan cheese and add a bit of fresh or dried rosemary. Parmesan cheese is very salty. You may not need to add any additional salt after adding the Parmesan cheese to the potatoes.
Trivia: did you know that pomme de terre is French for earth apples, AKA potatoes. I took French in high school and always loved that name – they grow in the ground and the red skin variety does look a bit like an apple – LOL! What’s your favorite recipe for cooking yams, taters or spuds? I would love to feature your favorite recipe, hint or tip in a future post on The Creative Cottage blog.
Oven Roasted Red Skin Potatoes
Ingredients
- 2 pounds small red skin potatoes
- 1/4 cup olive oil
- 1 tablespoon dried herbs thyme, oregano, marjoram and rosemary
- 1/4 cup grated Parmesan cheese
- 1/2 teaspon ground black pepper
- 2 to 4 cloves garlic finely minced
- 1/2 teaspoon salt optional
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Wash the potatoes well, and remove any damaged spots.
- Pat the potatoes dry with a clean cloth.
- Baby potatoes can be left whole, while any potatoes larger than 2 inches should be cut in half or thirds.
- Place the washed potatoes into a large mixing bowl and toss with the olive oil.
- In a small bowl, mix together your herb mixture, Parmesan cheese and black pepper. Parmesan cheese is quite salty so you may not need to add any salt.
- Sprinkle the herb and spice mixture over the potatoes and toss until well coated.
- Place the potatoes on a large baking sheet. To really make sure my potatoes don't stick to the bottom of the pan I usually give it a light coating of non stick cooking spray.
- Bake the potatoes for 20 minutes then remove the pan from the oven and carefully stir in your finely minced garlic.
- Place the pan back in the oven and back for another 20 to 30 minutes. Large potatoes will take longer to cook through so adjust your time accordingly.
- Remove the tray of oven roasted red skin potatoes from the oven and place them in a decorative bowl before serving.
- For really cheesy potatoes, offer your guests extra Parmesan cheese on the side.
Notes
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