A few weeks ago I was charged with making the potatoes for dinner. I don’t recall at the moment what the meat we were serving was, but I am sure it was something on the grill. It was when I was home with my family, which means grilling at every possible moment. If you have doubts, take a moment to consider the fact that my dad has three grills and then realize this is reality for the family. We were having company, so the request was something a little bit flavorful, but not so out of bounds that someone wouldn’t like it. We are not a family of risk-takers. Generally, if we are going to serve a “new” recipe, it means we’ve tried it at least once and tweaked it accordingly. But, this was a true new recipe. I was a little tired of the standard roasted potatoes, served with rosemary and wanted to kick it up a notch. After surfing the internet for a little while, I came across two or three recipes that looked interesting. Ultimately, after searching my parents’ spice cabinet and then came up with this recipe. And, if you are wondering, I would serve them again, and for company, with no general changes.
Roasted Parmesan Potatoes
5 Tbsp olive oil
¾ c Parmesan cheese (I used ½ c shredded Parmesan and ¼ c grated Parmesan)
3 tsp Lynch’s Sweet Rub Seasoning
1 tsp salt
Healthy sprinkle of granulated garlic
Wash and cube potatoes into chunks you’d like them to be. Mix other ingredients and toss together. Line a jelly roll (10×15) pan with foil. Spread potatoes to one layer. Bake for 30 minutes at 425 degrees. Toss the potatoes and bake another 15-25 minutes, until you can insert a fork with ease.