roasted potatoes

I've always really loved potatoes, but for some reason I have always been really underwhelmed by roasting them.  They were never flavorful enough, or too mushy, or there wasn't enough cheese.  However, potatoes are relatively inexpensive and I thought that I would try a roasted potato recipe to go along with my slow-cooked pork loin from the entry below.  I was really determined to have a wholesome home-cooked meal.  I was also incredibly hungry, so I didn't take any photos.  The picture below is an extremely accurate representation of what my potatoes looked like before roasting.

Image from Lovin' From the Oven

One of the great things about cooking for myself is that I am completely in charge of how I prepare my food.  Sure, this is kind of a drawback sometimes like when I turn pancakes into burnt pucks or perhaps burn myself with flying grease but I'm feeling optimistic today.  So, you know what?  I don't like my potatoes mushy: cook them longer.  I don't like them bland: add more garlic and salt.  I got my love of cheese from my Dad: add more cheese.  Always add more cheese.

Parmesan Roasted Potatoes
Adapted from: Lovin' From the Oven


Ingredients

• 4 medium potatoes, rinsed and diced
• 4 tbsp olive oil
• pinch of salt
• 1 tsp garlic powder
• 1 tsp minced garlic
• 4-6 tbsp grated parmesan cheese
• 2-3 tsp shredded parmesan cheese

Directions

1. Preheat oven to 400 degrees.
2. Pour the potatoes into a baking dish.
3. Drizzle olive oil on top of the potatoes. Sprinkle the rest of the seasonings on top. Use a large spoon to evenly coat all of the potatoes.
4. Bake for 45 minutes, making sure to move the pieces around every 15 minutes.