Parmesan Roasted Potatoes

We seem to be eating a lot of potatoes lately... Is that a result of moving to Idaho? Who knows?

 

Thanks to Pinterest I found a new method for making the perfect baked potatoes that I love (you can check that out here), but it's nice to do something different with our tubers once in a while. 

 

So I tried these Parmesan Roasted Potatoes the other night to go along with some rotisserie chicken, and they were absolutely delicious!!  

 

I changed this recipe up just a bit. Besides doubling it  I used garlic powder instead of garlic salt (since there was already plenty of salt in the recipe), added some parsley flakes to look pretty, and used bottled parmesan cheese instead of fresh. But besides those few things I mostly did just what the recipe said.

Super easy, and super yummy -- my favorite combination!!

 

              Here it is (already doubled):

          Parmesan Roasted Potatoes

 

6 large potatoes, scrubbed and cubed

6 tbsp olive oil

1 tsp garlic powder

1 tsp salt

1 tsp parsley flakes

2 tsp pepper

4 tsp paprika

6 tbsp parmesan cheese



 

 

• Preheat oven to 425 degrees
• Put the cubed potatoes into a greased baking dish (9x14) and toss with the olive oil. Add everything else and stir well.  
• Bake in heated oven for 45 minutes to one hour, stirring well after every 15 minutes
• Sprinkle with a little more parmesan cheese 
• Serve, and enjoy! 

You can use any leftovers for breakfast, I think that they would taste delicious with scrambled eggs. But, I can't tell you for sure, because my family liked these so much that they ate them all up, and we had no leftovers! 

Mess-less Creamy Corn on the Cob

Happy Memorial Day! Are you barbecuing? What's on your menu today?

My family loves corn on the cob. It's the perfect side for just about anything grilled. And there's something so deliciously refreshing about biting into those juicy kernels and having them burst open into your mouth. Mmmm! 

But, with kids it can be a real mess too. We always open a stick of butter and put it on a plate. Then take the cooked cobs and roll them around in the butter until they are nice and slathered.... and messy!! While it tastes delicious this way, I don't love having buttery hands, and I don't love my kids wiping their buttery fingers all over their clothes, etc. Why do napkins get ignored? 

Well, just in time for grilling season, while perusing Pinterest, I came across a new method (here) for making corn on the cob in a way that still tastes so good, but skips the buttery fingers! 

All you do is fill a pot with water, then add your stick of butter (salted is good) and a cup of milk right into the water. Bring it all to a boil and carefully drop in your ears of corn. Leave it in the boiling water for ten minutes or so (depending on how soft you like your kernels). Then you're done! 

This method made the corn so creamy and tasty. We didn't even have to add any extra butter to the cobs. I think after trying it this way my family loves corn on the cob even more... I didn't think that was possible!