Stephanie's Meals

These potatoes are a wonderful addition to just about any meat entrée. Just a few basic ingredients and you have a delicious (and not to mention visually appetizing) side dish. I like big pieces of onion, so I either dice them rather large or slice them in half around the middle and make little “half moons.” You can even put them into a food processor to whir them into a fine chop. The Parmesan cheese is optional in this recipe. I have tried it with and without cheese, and it is quite tasty either way. I have used both parm I have had to grate myself and the stuff that comes out of a shaker canister, and both do very well.

Make-ahead note: I always prepare a little extra so my family can have home fries for breakfast the next morning. Serve alongside an omelet or scrambled eggs and a breakfast meat for a tasty “instead of” for just plain old hash browns.

 
 
 
Here’s what you need:

4 or 5 medium red potatoes, washed
1 small onion, diced or sliced how you like
2 to 3 Tablespoonfuls olive or vegetable oil
2 Tablespoonfuls chopped fresh or 2 teaspoonfuls dried crushed rosemary leaves
1 teaspoonful chopped fresh or ¼ teaspoonful dried thyme leaves
¼ teaspoonful salt
1/8 teaspoonful pepper
1 or 2 Tablespoonfuls grated Parmesan cheese (optional)

Here’s what you do:
1. Heat oven to 450 degrees. Line large jelly roll baking sheet with aluminum foil and grease with shortening.
2. Mix all ingredients except potatoes in large bowl. Cut potatoes into 1-inch chunks and toss into bowl. Stir to coat. Spread potatoes in single layer into pan.
3. Bake uncovered 20 to 25 minutes, stirring and turning occasionally, until potatoes are light brown and tender when pierced with a fork. Enjoy!