Another Sunday morning, means another take on potatoes. This Sunday morning I woke up, way earlier than Ben did and laid in bed thinking how can I revamp the usual Sunday morning potatoes. This week I had bought red potatoes which according to Ben are his favorite. I like them as well, they have a nicer flavor than just regular potatoes I think, and are generally a lot smaller and will cook up faster. Having no microwave (I know its been a rough few weeks to exist without one) I had to make these potatoes the old fashioned way...in the oven. So therefore it was actually good that I was up earlier than Ben becasue the usual 10 to 15 minutes it takes me with a microwave to make Sunday morning potatoes tripled to 45 minutes for these potatoes.
After a late night including a few drinks I was thinking what are the best flavor combinations to help that head ache and stomach turning feeling go away. Ben loves garlic and makes his own version of baked garlic fries, and I thought that flavor with a dusting of Parmesan cheese on top make just cure any hang over.
Roasted Garlic Parmesan Red Potato Fries
2 medium sized red potatoes
1 tsp dried garlic
pinch of cayenne pepper
1 tsp kosher salt
2 1/2 tbsp olive oil
2-3 tbsp grated Parmesan cheese
Preheat your oven to 400 degrees. Wash and dry the red potatoes, then cut lengthwise into fries. Place on a baking sheet and coat with the olive oil. Make sure you toss the potatoes so that each one is coated, then dust the garlic powder and sprinkle just a bit of cayenne pepper over, this will add just a hint of a kick to the taste. Toss again, the easiest way to do this I found was just using my hands. Try and make sure that all of the fries are evenly coated with the spices and oil. Place in your oven for about 30 minutes. Make sure depending on the size of the potatoes or slices that you make to check on them becasue they could bake up a lot faster if smaller, or take longer if bigger. After about 30 minutes make sure to turn the potatoes so that both sides will crisp up on the baking sheet, then sprinkle kosher salt and Parmesan over the potatoes, place back in the oven for 5 to 10 minutes. Make sure you don't leave them in too long after the cheese is added, you just want to heat them with the cheese, and make sure the cheese has stuck to the potatoes by melting slightly.
Take off baking sheet and serve. :)