Potatoes (Persian Star)
Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese. They make a great side for meatloaf, chicken or any kind of roast.
Ingredients
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butter, for greasing the pan
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2 pounds russet potatoes
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¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided
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1 teaspoon Italian seasoning, crushed between fingertips
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4 minced cloves of Persian Star garlic
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salt and pepper
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¼ cup grated Parmesan cheese, divided
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red pepper flakes, optional
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fresh chopped parsley, for garnish
Instructions
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Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.
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Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.
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Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
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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).
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Pour into the casserole dish and scoop out any spices or garlic left in the bowl.
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Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
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Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
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Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.
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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.
Notes
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