Taking a quick break from the Magnolia Table cookbook to bring you one of our favorite side dishes! But speaking of the Magnolia Table cookbook, I’ve since tried the meatloaf and chicken pot pie and will definitely cook both again (with slight modifications) to photograph and share with y’all! And that banana bread? Yeaaah, I’ve made that one three more times. If you make it, I promise you’ll fall in love and begin pretending you forgot to eat the bananas in your kitchen so they become over ripe and you have no choice left but to make another batch of banana bread! Don’t worry, you’re in good company 🙂
Okay, switching gears now and going back to my love for Pinterest as we chat about these Parmesan garlic roasted potatoes. I’ll also be touching on my love for photography tricks, but more on that shortly! I discovered this recipe over a year ago and fell in love with it at first bite! My husband even commented how good the potatoes were while eating!! See, he’s not much of a foodie and doesn’t toss around taste compliments often so when he does speak up you know the food is truly delicious! The next best thing is how quick and easy this recipe is making it perfect for busy weeknights or hectic holidays where you agreed to bring a yummy side dish.
Start by washing and cutting your potatoes into cubes. Peeling the skin is optional! Add those potato cubes to a large mixing bowl and set aside. In a small mixing bowl, combine the olive oil, Parmesan cheese, garlic, oregano, salt and pepper. Mix well and pour over the potatoes to toss and coat evenly. Spread the potatoes over a parchment paper covered baking sheet and top with dried parsley, obviously. We can’t have undecorated food baking in the oven 🙂
Pop those taters in the oven, let them bake at 400 degrees for 35 minutes and browse your favorite blog while you wait… 😉 or clean up the small mess in the kitchen or tend to the rest of your dinner, but you know 20 minutes of me time sounds super appealing too! That’s all there is to this side dish! They are a great way to dress up a dinner with little effort looking a bit more impressive than baked or mashed potatoes.
And a quick photography tip for any of you who loving capturing your tasty creations on camera! A bowl overflowing or heaping with food will always look better than a half filled bowl. That doesn’t mean you have to make extra food though. I placed half an onion in the bowl, sliced side down, and then hid it with the potatoes. Voila! It worked as the perfect filler! I got this great idea from the Pinch of Yum blog where she uses half an apple in her example. It’s such a simple fix. Brilliant.
Photography can be so clever; one of the things I love about it and one of the things everyone should remember as they scroll through social media feeds! The next post is all about our home building process so stay tuned! Hopefully I’ll be doing some writing from our hotel balcony while listening to the ocean, because my brother is getting married at the beach this weekend meaning we have a little getaway in store! So exciting!! Keep an eye on my Instagram page for beautiful views, wedding festivities and delicious fresh seafood!
Parmesan Garlic Roasted Potatoes
A quick and easy side dish to complete your weeknight meal!
- 2 pounds red potatoes cubed
- 2 Tbsp olive oil
- 1/2 cup grated parmesan cheese or shredded
- 3 garlic cloves minced
- 1/2 tsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- parsley for garnish
Preheat oven to 400 degrees and line a baking sheet with parchment paper
Rinse and sliced potatoes into ~ 1 inch cubes. Add to large mixing bowl and set aside. Combine olive oil, parmesan cheese, garlic, oregano, salt and pepper in a small mixing bowl and stir together. Pour over potatoes and toss to coat evenly.
Spread potatoes over the parchment paper covered baking sheet and sprinkle with dried parsley. Bake for 35 minutes or until potatoes are browned and crisp.
Serve immediately and store any leftovers in an airtight container in the refrigerator for 2-3 days.
Have a beautiful day!