I made my first dish since deciding to embark on this challenge last night for dinner. I'll probably add a few of my favorite recipes here in the next few days, but since this is one I actually made, it goes first :)
Oven Roasted Red Potatoes
Adapted from this recipe.
2 lbs. red potatoes, washed and cut into 1 inch cubes
1 tablespoon basil
1/2 cup olive oil
1 cup Parmesan cheese
salt and pepper to taste
Preheat oven to 425°F.
Place potatoes in a casserole dish and drizzle with olive oil. Add spices to coat potatoes. Stir potatoes around. Place half of the Parmesan cheese on the potatoes and place in the oven for 30 minutes. Check potatoes, stir (add more olive oil if the potatoes are getting dry) and add remaining Parmesan cheese. Return to oven for 30 minutes or until they are roasted to the desired color and texture. Let stand for 3 minutes and serve warm.
My Thoughts
I don't measure much of anything unless I'm making something for the very, very first time, or I'm baking (because baking, as in breads and cakes, is so much harder than just cooking). True to that fashion, I didn't measure anything in this recipe. I pulled out half a dozen of the red potatoes I bought specifically to make oven roasted red potatoes (I've been craving them for ages), drizzled a bunch of olive oil on, and tossed on some dried basil, salt, pepper, and some Parmesan cheese. I think I used a bit too much oil, because it certainly coated the bottom of my pan and my leftover dishes. I have an aversion to salt, because all my grandparents have heart problems and sodium is known to add to high blood pressure, so I tend not to use more than a little. Pepper, though, is my friend. I sprinkled on some Parmesan cheese (though I think the shredded, rather than grated, stuff would have been better) and baked away. Took a little long for my liking, but there was a nice mix of squishy and crisp potatoes when I was done. The original recipe also called for thyme, but I didn't have any in my cupboard and I was hungry.
Definitely better as a side dish than as a full meal, though. I just tend to break that rule a lot.
