All in or not at all interested.
I take this approach a lot in life.
Cooking, “I like that a lot”- All in!
Cleaning, “Not so much, I’m out”- Darn, I still have to clean. The one exemption.
Beets “Oh, those things are awesome”- Let’s make everything with beets.
Boating “Not anytime soon”.
I’m either stalker-obssesive with something or of the no thanks, no desire mentality.
As the seasons change, I seem to naturally take the all or nothing mentality with seasonal food. I discover a certain in-season veggie or fruit and become literally obsessed. I buy it constantly, think and read about all its glorious uses, and serve it up in more ways than my family can imagine.
Each year the seasonal favorite seems to change. Last Fall my obsession was beets. A veggie I down-right detested for years. One purchase later, fried into chips and I was hooked. That one bowl of beet chips sent me on a beet craze. I made beet blush, beet smoothies, and even more beet chips. Beets were served breakfast, lunch, and dinner. Let me make a rather personal point when it comes to taking the “all” approach to beets. Beets effect the color of a certain personal function. Red is a color I saw a lot of last Fall.
Okay, too much?
Let’s move on…
Fall has come once again along with the opening of my favorite local farmer’s market (read why I love it so much). Yes, there were beets this year, but something else caught my hungry eyes, potatoes.
I know simple ol’ potatoes, how boring, right? I’ll admit there’s not much to get all excited about when it comes to potatoes. There’s only so much you can do with a good spud. But this year those nice little freshly harvested red potatoes have been calling my name. So, a couple weeks ago, I bought a basket and the “all” mentality immediately kicked in. Since that first purchase I have been buying baskets of boring red spuds and dreaming of all the ways to get them on the table without any “potatoes again?” complaints.
This recipe was born from my new found potato obsession. These potatoes are so yummy, the family has asked for them over and over again. Red potatoes cooked to perfection, topped with pastured butter (talk about love), olive oil, fresh Parmesan Cheese, and finally fresh herbs. With no red side effects.
Trust me, these potatoes are just good!
What you will need:
- 6-8 Red potatoes
- 1/4 Cup Parmesan Cheese, freshly grated
- 2 TB Pastured butter, cubed (homemade or I like this brand)
- 1 TB Olive oil (where to buy)
- Salt (to taste)
- Fresh herbs, chopped (I use an assortment of: parsley, basil, rosemary, and dill)
Fill a pot (this is my favorite) with water. Add the red potatoes to the water. Make sure the water only slightly covers the potatoes.
Boil the potatoes until soft when pierced with a fork.
Remove the potatoes from the water once they are soft. Allow the potatoes to cool enough to be handled.
Preheat the oven to 400º.
Once the potatoes are cool, it’s time to smash! My kids love this part.
Place a cup on top of each potato and smash the potato down.
Place the smashed potatoes in a baking dish, in one single layer. Top with the cubed butter, drizzled olive oil, Parmesan Cheese, and salt.
Bake in the oven for 25 minutes.
Top the cheesy potatoes with chopped fresh herbs and cracked pepper.
Cheesy Herb Potatoes
- 6-8 red potatoes
- 1/4 cup grated parmesan cheese
- 2 TB butter cubed
- 1 TB extra virgin olive oil
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- fresh herbs chopped (I use an assortment of: parsley, basil, rosemary, and dill)
- Fill a pot with water. Add the red potatoes to the water. Make sure the water only slightly covers the potatoes.
- Boil the potatoes until soft when pierced with a fork.
- Remove the potatoes from the water once they are soft. Allow the potatoes to cool enough to be handled.
- Preheat the oven to 400º.
- Once the potatoes are cool, it’s time to smash! My kids love this part.
- Place a cup on top of each potato and smash the potato down.
- Place the smashed potatoes in a baking dish, in one single layer. Top with the cubed butter, drizzled olive oil, Parmesan Cheese, and salt.
- Bake in the oven for 25 minutes.
- Top the cheesy potatoes with chopped fresh herbs and cracked pepper.
I plan to make these for our Thanksgiving meal. How many servings will this recipe yield? We’re a family of 7. Would you recommend that I double the recipe?
I would recommend doubling the recipe. This recipe generally feeds 2 adults and 2 children, usually around 2 potatoes per person (for us).
Assuming you boil potatoes? The directions don’t state buy that would make sense…
Lol, yes that would be important to add 🙂 I was too eager to get to the cheese part ;). I edited the post and recipe to include the boiling.
Oh, man! Those sound good! Adding this to my recipes to try for sure! 🙂
They are yummy 🙂