I love potatoes! Mashed potatoes, french fries, scalloped potatoes, doesn’t matter how they are prepared; I love them. But many potato dishes can be pretty unhealthy, depending on how they are made. When I want my potato fix but don’t want all the added calories and extra dairy I make these. This is a really simple and healthy potato recipe that goes well with just about any dinner. The parmesan cheese and high cooking temperature give the potatoes a nice crunch. And the fresh rosemary gives it just a hint of flavor. If you don’t have rosemary you can sub any fresh herb (or sprinkle on some dry) or just leave it out. Don’t peel the potatoes; keep the skins on for extra vitamins and fiber. My kids like to eat them like french fries and dip them in ketchup.
My favorite Parmesan cheese is one that I get at my local Sprouts (shown below.) This block was $3.50. The processed Parmesan in the green can and pre-shredded cheese (if coated in cellulose) don’t taste nearly as good as the freshly grated stuff. Do yourself a favor and find yourself a good block of cheese the next time you plan to use Parmesan. It really will make all the difference in your dishes! Because of it’s higher protein and calcium content Parmesan is considered one of the “healthier” cheeses. Plus, when it comes to Parmesan cheese, a little goes a long way because of its strong flavor.
1 baking potato, cut into 1/2 inch cubes
1 1/2 T olive oil
1 garlic clove, minced
3 sprigs fresh rosemary, thick stem removed and chopped (optional)
3 T parmesan cheese
salt and pepper to taste
1. Preheat the oven to 425º.
2. Chop potato and combine it with all the other ingredients in a medium mixing bowl.