There, I said it. That dirty word anyone on somewhat of a carb-free diet is afraid to say. Whichever way you say it, it’s packed with starch. It’s also one of my favorite root vegetables. Yes, there are tons of other really yummy veggies that are much healthier for you. But, when I’m looking to indulge in a little comfort food, potatoes are my go-to. Well, that and cheese… you see where this is going. Nowhere healthy, but oh-so-good!
I’m a firm believer that Parmigiano Reggiano can make ANYTHING better. You’ll see how many ways I like to spin this delicious cheese named after its native town, Parma, in Italy. If you’ve seen my post on Parmesan Butternut Squash Shrimp Pasta, then you know all about it. After all, Parmigiano Reggiano is the only true parmesan. You can tell by the signature along the rind of the cheese.
This is a quick and easy sheet pan recipe. I love baby red potatoes (they are just so cute I could bite them, and I will), they cut my time in half by only having to slice once, right down the middle.
I typically mash three cloves of garlic I’ve put through the garlic press (does anyone use those anymore?), sprinkle three sprigs of rosemary, and toss together with two tbsp of olive oil (also straight from Italy courtesy of my best friend currently living in Vicenza). Add salt and pepper to taste and pop it in the oven at 400 degrees for about twenty minutes.
Stick a fork in them, they’re almost done. No seriously, once a fork can be inserted directly into the middle, they are ready to come out for just a minute. This is the fun part… grate as much Parmigiano Reggiano as you’d like on these babies. Don’t worry if it gets on the sheet pan a bit, these crunchy bits are delicious! Drop it back into the oven on broil for five minutes, not six, that’s too long.
The earthy flavors of the rosemary and the salty bite from the parmesan are enough to make you cheat… on your diet, relax. This is a perfect side to any dish, and just the right size for tiny fingers to nibble.
Enjoy! Oh, and don’t email me about your diet-cheating habits, I don’t need that kind of negativity in my life.
Thanks to Parmigiano Reggiano for partnering up with me to sponsor this post, and for single-handedly enabling my obsession with cheese. As always, all opinions expressed are 100% my own.