I’m keeping it simple this week with roasted potatoes smothered in olive oil, garlic, Italian seasonings and parmesan cheese. Usually when you think of roasted potatoes you think of them crispy and brown all over. This recipe is a bit different. The potatoes are baked on top of each other in a casserole dish rather than spread out on a baking sheet. Some of the ends will brown up, with a little crunch but that’s not the goal. The goal is to infuse them with flavor and bathe them in olive oil so they cook up soft and succulent. They make a great side for meatloaf, chicken, roasts, or anything grilled on the barbecue.
Italian Roasted Garlic & Parmesan Potatoes
• Butter, for greasing the pan
• 2 pounds russet potatoes
• ¼ cup olive oil (preferably extra virgin but it doesn’t have to be),
• 1 teaspoon Italian seasoning, crushed between fingertips
• 4 minced cloves garlic
• Salt and pepper
• ¼ cup grated parmesan cheese, divided
• Red pepper flakes, optional
• Fresh chopped parsley, for garnish
Preheat the oven to 400 degrees F. Generously butter an 8×10 inch casserole dish. Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½ inch wide half moons. Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil. Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the parmesan (plus a few pinches of red pepper flakes if you like).Pour into the casserole dish being sure to scoop out and add any spices or garlic left in the bowl Sprinkle a tablespoon of parmesan over the top and drizzle with a tablespoon of oil. Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining parmesan on top and drizzle with the remaining oil. Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed. Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.