“Almost everything will work again if you unplug it for a few minutes…including you.” ~ Anne Lamott
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This feels like the season when everyone is talking a little break. Breakfast Club got together with spouses for a Lake Minnetonka cruise last week… it almost felt like we were back to ‘normal’.
RECIPE OF THE WEEK
I got to choose dinner this week because it was my birthday. We had grilled fillet mignon, which was fabulous… with roasted red potatoes. I guess I never quite forget that I grew up on a potato farm. This recipe from eatwell101 was a keeper.
ROASTED GARLIC BUTTER PARMESAN POTATOES
- 3 pounds baby red potatoes, washed and quartered
- 1/4 cup olive oil
- 6 large cloves garlic, finely chopped or minced
- Salt and fresh cracked black pepper
- 1 tablespoon Italian seasoning
- 3/4 cup fresh grated Parmesan cheese
- 1/2 cup unsalted butter
- Fresh chopped parsley for garnish, if desired
- 1/2 cup crispy bacon bits, if desired
Preheat oven to 400 degrees F. Grease a large baking sheet with non-stick spray or olive oil and set aside.
Parboil potatoes in boiling water for 5-8 minutes to precook them, so they will be more tender on the inside when roasting.
In a large bowl, combine 1/4 cup olive oil, garlic, salt, herbs, pepper and Parmesan cheese. Add a little more olive oil if the Parmesan cheese has absorbed most of it.
Toss parboiled potatoes through the garlic parmesan mixture to evenly coat.
Arrange the coated potatoes cut side down in a single layer onto the prepared baking sheet. Place on the lower rack of the oven and bake for 25 minutes, turning after 15 minutes, until potatoes are browned and crisped at the edges.
In the meantime, melt butter in the microwave and combine with parsley. Remove roasted potatoes from the oven and drizzle with the butter parsley sauce. Add bacon bits if desired, toss to coat and serve.
