Saturday, March 23, 2013
The other night we ate "glazed" pork chops (good flavor but mine did NOT glaze properly). I wanted a good potato dish to go with it. So I turned to my Taters and Spuds folder on Pinterest and searched for just the right recipe. Lo and behold, this recipe popped out to me.
So I made them.
And loved them.
I could have eaten the whole dish.
I don't think I have ever met a potato that I didn't love.
Anyway, this was fairly easy and full of good taste. And it complemented the pork chop nicely.
We will be having these again!
2 lbs fingerling potatoes, scrubbed clean (I used Baby Dutch Yellow Potatoes...they were just the right size)
1 tsp sea salt
3 cloves of garlic minced
1/2 cup parsley minced (which is about 1/4 cup)...I never actually measure. I just cut with kitchen shears until it looks like enough :)
zest of a lemon (I did not add very much and it was pretty strong "lemon" tasting)
1/4 cup Parmesan cheese, grated
Boil potatoes in water until tender (about 15-20 minutes).
Meanwhile, pre-heat oven to 400.
Remove potatoes from stovetop and drain/dry.
Sprinkle olive oil on a cookie sheet (I actually just used a glass baking dish). Okay, I totally forgot to spread the oil first and did so after the fact. Thankfully, I didn't have much problems with sticking. Oops!
Place potatoes on the cookie sheet/baking dish in a single layer. Flatten the potatoes (smash them) with a meat tenderizer or the bottom of a glass. That was kind of fun. :)
Drizzle more olive oil over the top and sprinkle with salt.
Bake for 30 minutes, flipping once during the process.
I actually didn't have time to do it for 30 and did NOT flip them at all and they worked just fine.
Toward the end of the baking time, mix together the garlic, parsley, lemon zest, and Parmesan cheese.
After removing the potatoes from the oven, stir the parsley/cheese mixture in with the potatoes. I went ahead and topped with a little more Parmesan cheese because who doesn't want more Parmesan??? :)