Friday, September 16, 2011

Parmesan Red Potatoes

You know that song that goes Lollipop, lollipop, oh, lolli, lollipop."  Well, let us change the words for a moment but keep the tune the same. 

Parmesan, Parmesan, oh, Parmesan Taters. Down right delicious.  If you've got some extra red potatoes, and you want to do more than the same ol' boiled potatoes, this is a good alternative.  They had great flavor.  I mean, I didn't even have to drench them with sour cream and salt and pepper to eat them.  Now, that's saying something.  I didn't even add butter.  Hot dog! 
 Parmesan Red Potatoes
Taste of Home Cookbook (the green one)

12 small red potatoes
1/2 Parmesan cheese
1/2 c olive oil
2 T fresh minced parsley
1 T capers, drained
1 T thinly sliced green onion
1 t white wine vinegar (I just used white cooking wine)
1/4 t pepper

Preheat the oven to 450.

Put water in a large saucepan and bring it to a boil.  Wash the potatoes and cut them into bite size chunks as seen below.  Place them in the boiling water and boil them for 12 minutes. 

While they are cooking, combine the remaining ingredients in a bowl.

When they are done, they should be almost completely cooked. Place them in the cooking dish.
 Pour the oil and Parmesan mixture over the potatoes.
 Toss it all together to evenly coat the potatoes. 
 Bake them for ten minutes. Take them out and make this sound when you take your first bite: arghauhrgahgrh (Homer Simpson drooling sound)

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