Meatless Monday: Garlic Parmesan Potatoes

Garlic Parmesan Potatoes are crispy, creamy, salty, and cheesy — they will totally satisfy!

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Have I told you how much I love potato dishes?  I rarely order them as my accompanying side in restaurants because I will eat the entire serving, no matter how big it is.  I simply can’t control myself!  Any style goes, too.  Fried, roasted, mashed – I’ll eat ‘em all.

Many years ago, I was on the Atkins diet for almost a year, in which I didn’t eat pasta, and bread, and potatoes.  No potatoes for a year — what was I thinking back then!?

Anyway, I discovered these cute little fingerling potatoes in Trader Joes and wondered what to do with them.  I don’t know about you, but I’m always inspired by potatoes.  I have tried recreating potato sides like Hill Country’s Cheesy Fried Mashed Potatoes, Shula Steakhouse’s Double Baked Potatoes, and hasselback potatoes, but I’m keeping it simple this time.

Garlic Parmesan Potatoes is the perfect lazy cook side dish because you don’t need to peel them at all.  I gave them a quick rinse under the sink in a colander, pat them dry with a kitchen towel, and onto the baking sheet they go.

Pop them in the oven and bake until they are golden brown and fork-tender.

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What doesn’t taste fantastic when coated with garlic, olive oil, parmesan cheese, and butter?

They are deliciously crispy on the outside, creamy on the inside, and an effortless side to make for your Thanksgiving dinner.  Creamy, salty, cheesy, buttery — they will totally satisfy!

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Garlic Parmesan Potatoes

Serves: 6

Ingredients

3 lbs small red or white potatoes (halved), or fingerling potatoes (whole)
2 tbsps olive oil
3 cloves garlic, minced
1 tsp dried thyme
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
2 tbsps unsalted butter, melted

Preheat the oven to 400F.

Place potatoes in a single layer onto a baking sheet coated with cooking spray or lined with aluminum foil. Add olive oil, garlic, thyme, and Parmesan; season with salt and pepper, to taste. Toss until the potatoes are well coated.

Roast in the oven for 30-45 minutes, or until golden brown and fork tender. Remove potatoes from oven, toss in melted butter, and serve hot.

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