Thursday, March 24, 2016


I found these adorable little potatoes at the store and thought they'd be perfect for roasted potatoes.  I normally just toss potatoes with coarse Kosher salt, pepper and olive oil before baking, but wanted to make these cuties slightly more exciting.  I followed this recipe except for the part where it says to only use 2 tablespoons of parmesan cheese.  I used more of course!  I think it helped crisp up the outside while still leaving the inside creamy and delicious.  These were almost impossible to stop eating.

Look how small and cute they are on the big baking sheet!  Mashed cauliflower and steak came in second place to these bad boys.

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