These were invented by my daughter. We were watching Chopped one night, and my twins decided that they wanted to cook dinner and have their own version of Chopped. We joked that we need to have pizza on speed dial that night.
After a week of planning, it was decided that they were going to cook skirt steak. They had to make a side dish and a vegetable. I was having them go all out for this, I mean if they were going to learn to cook, they were going to jump into the deep end.
Saturday evening rolled around, and they were pumped, ready to go. My daughter wanted to make her potatoes pop. About half way through cooking the potatoes, she decided to add parmesan cheese. That turned out to be some of the best tasting roasted potatoes that we have ever had. And now because of her, it is one of our most requested side dishes.
Who won the cook off? Well, my son won for his skirt steak which was perfectly cooked. And my daughter won for her side dish with these amazing potatoes. He told her that her steak needed to cook longer, and she overcooked it. I think he was trying to edge out the competition. Her potatoes were still the best.
- 5-6 medium sized potatoes
- 2 cloves garlic
- ¼ cup grated parmesan cheese
- ¼ ts pepper
- ½ ts salt
- 3 tablespoons olive oil
Using a sharp knife, cut the potatoes into bite size pieces. Rinse. Place potatoes in a large bowl.
Using a sharp knife mince up the garlic cloves.
Add the garlic, salt, pepper, and oil to potatoes. Mix until everything is well combined.
Pour potatoes onto a cookie sheet and roast in a 400˚F oven for 20 minutes.
Remove from oven. Coat the potatoes in the parmesan cheese, and return to oven. Continue roasting until the potatoes are fork tender, about 15 minutes.