Saturday, April 11

Parmesan Roasted Potato Medley

The things about roasting potatoes is, it is so easy, but it is also easy to become a stand by side dish. For family gatherings I like to mix it up a bit making this stand by and great stand up dish. A since it is common for people to "eat with their eyes", I find a great way is to use a potato medley.

A basic note about a potato medley, just grab anything in the potato section and mix them together. Sometimes you can even get a mixed bag, below are what I used to create this dish. Feel free to change the potato mixture up a bit, you really just need 10 cups for diced potatoes for this.

Full time 1 1/2 hours
Serves 8

The needs-

4 medium Yukon potatoes, diced into 1/2" pieces
4 medium-large red potatoes, diced into 1/2" pieces
4 medium-large purple potatoes, diced into 1/2" pieces
2 large white potatoes, diced into 1/2" pieces
2 large yellow potatoes, diced into 1/2" pieces
1 medium yellow onion, diced fine
1 medium red onion, diced fine
1/2 cup Parmesan cheese
1/4 cup olive oil
2 tbsp dried parsley flakes
1 tbsp dried oregano flakes
1/2 tbsp salt
1/2 tbsp ground black pepper
1 1/2 tsp onion powder
1 1/2 tsp garlic powder

The know-

Preheat oven to 350'.

In a large mixing bowl combine potatoes and onions, tossing to fully blend.

Add in cheese, parsley, oregano, salt, pepper, onion powder, and garlic powder. Tossing to fully coat mixture with herbs and cheese.


Add in olive oil and toss again.

Pour mixture into a 9 X 13 baking dish.

Bake in oven for 1 hour or until potatoes can easily be pierced with a fork.

Move to serving bowl or platter. Cheers!