Saturday, September 24, 2016

Garlic Parmesan Cheesy Potatoes

http://www.theslowroasteditalian.com/2015/10/garlic-parmesan-cheesy-potatoes-recipe.html

Garlic Parmesan Cheesy Potatoes are roasted to perfection in a cast iron skillet to create a spectacular potato dish that is bursting with flavor. Loaded with garlic, herbs and tons of cheese, you will be going back for seconds. This simple recipe comes together in a flash and gives any dinner a real WOW factor! It doesn't get much better than this mouthwatering side. You must give it a try!

Chad is a meat and potatoes kinda guy, I am sure it had something to do with him growing up in Iowa. I think he could live on 'em, well add a side of corn and I think he is all set. haha. Needless to say I am always looking for ways to jazz up the standard meat and potatoes for him. Honestly we eat more Mexican food than anything else, so when he does get his meat and taters, I want them to be special.

When I am looking to make something spectacular there is nothing quite like pulling out the cast iron skillet and whipping up some roasted potatoes for dinner. We were having the best ever pot roast for dinner the other night, which incidentally is so good I thought Chad was going to drink the gravy with a straw. Anyway, cast iron skillet roasted potatoes were the perfect side dish that this dinner needed.

I had fresh herbs on hand from making the roast and knew they would be perfect with the garlic and Parmesan cheese. Butter, olive oil, garlic and a little (or a lot) herbaceous love qualifies this side dish for a spot in the permanent file. Not to mention a whole cup of fresh Parmesan cheese.


Don't buy the pre-shredded cheese for this dish, it won't melt properly. You can adapt the recipe to suit whatever fresh herbs you have on hand, but I love the combination of rosemary, thyme and parsley. Fresh herbs really take this dish to a whole new level.

These potatoes were amazing. They are perfectly tender and bursting with flavor. Chad and I both devoured them and I may have had a bowl or 3 for dessert too. I know you are going to love them.

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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Check out some of our favorite fabulous potato side dishes:  Click on the image or the bold recipe title and it will open each one in a new tab.

http://www.theslowroasteditalian.com/2013/09/fully-loaded-extreme-cheesy-potato-casserole-recipe.html

Fully Loaded Extreme Cheesy Potato Casserole is a cheesy potato bake kicked up about 12 notches.  3 cheeses, sour cream and bacon come together in this fully loaded extreme cheesy potato casserole to tantalize your taste buds.  Rich, creamy and packed with ooey gooey cheese.

http://www.theslowroasteditalian.com/2013/11/sweet-potato-casserole-boston-market-copycat-recipe.html
Boston Market Copycat Sweet Potato Casserole, is one for your recipe book!  Rich sweet potatoes covered in marshmallow and brown sugar streusel topping makes this a side dish to remember.

http://www.theslowroasteditalian.com/2014/10/cheesy-potatoes-au-gratin-recipe.html

Cheesy Potatoes AuGratin features thinly sliced potatoes layered among the creamiest cheese sauce ever come together to create this taste sensation.  Potatoes Au Gratin have been a long time favorite in our house.  And with this simple recipe they will be your go to side dish all year long!

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Garlic Parmesan Cheesy Potatoes
SERVES 8  |  ACTIVE TIME 10 Min  |  TOTAL TIME 1 Hours 10 Min

2 tablespoons unsalted butter, melted
2 tablespoons Star Fine Foods Extra Virgin Olive Oil
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped rosemary
1 teaspoon fresh chopped thyme
5 cloves garlic, minced
1/2 teaspoon kosher salt
3 pounds red potatoes, cut into bite size pieces
1 cup fresh shredded Parmesan cheese

Preheat oven to 400°F. 

In a small bowl combine butter, olive oil, chopped herbs, garlic, and salt. Stir to combine. Brush 1/2 mixture onto a large cast iron skillet. Add potatoes to skillet. Brush potatoes with remaining herb mixture. Cover with foil and bake for 45 minutes.

Remove from oven. Remove foil and sprinkle with Parmesan cheese. Bake for 15 minutes or until potatoes are fork tender.
Serve and enjoy!

DONNA'S NOTES: You can bake these with no foil for a crisp potato.


Recipe developed by Donna Elick - The Slow Roasted Italian Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Disclosure: We have an ongoing relationship with Star Fine Foods.

Originally published 10/13/15

7 comments:

  1. Could you please tell me the cheese blends in the Mexican Cheese blends for the Bacon Cheddar Ranch Pull Apart Bread.

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  2. Can you bake this in something other than a cast iron skillet?

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  3. You can bake it in any oven safe skillet. I just really enjoy th cast iron.

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  4. Next time I will use the entire 10 lb bag, and eat it out of the pan all by myself.

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  5. I'm confused by one direction in the cast iron skillet recipe. After combining the butter/oil/spices, you say to brush mixture on skillet, then in the next sentence you say "brush potatoes with mixture". So when you brush the skillet with the mixture, do you only use half of the mixture and the other half for the potatoes"? I hope you answer this soon, as I"m thinking of making these with my prime rib for Christmas dinner. Thanks.

    ReplyDelete
    Replies
    1. Hi Denise, you are correct. Half on the skillet half on the potatoes. I updated the recipe too. Thank you and let us know how it goes. Have a Merry Christmas.

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