Crispy Parmesan Potatoes

Crispy Parmesan Potatoes

4 medium sized potatoes
2 tablespoons of melted butter
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 teaspoon ground pepper
¼ cup parmesan cheese, finely grated

Clean and peal the potatoes. Chop in 1 inch squares or bite sized pieces. Cover with cold water in a sauce pan and bring to a boil. Boil potatoes for about 4 minutes (you do not want them to be done…just close to done!) Drain potatoes and air dry for 1 minute, meanwhile mix cheese and dried herbs and spices in a small bowl. In a sauté pan coat potatoes with melted butter, and then mix in the cheese mixture. Place sauté pan over high heat. Make sure potatoes are evenly distributed and make only one layer in pan. DO NOT STIR the potatoes, let them cook and sizzle for a good 4 minutes before even looking at them, this insures at least one side to be nice and golden crispy. Then toss and brown the remaining sides.

* Can be stored in the oven to keep warm…do not cover as it will make the outsides crust go soft!

Roasted Sweet Potatoes

Roasted Sweet Potatoes

2 large sweet potatoes….they are called YAMS at the grocery store
1 medium onion, chopped
Olive oil to coat evenly
1 teaspoon cinnamon
½ teaspoon clove
Salt and Pepper to taste
1 tablespoons brown sugar

Wash and peal sweet potatoes, chop into ½ inch square cubes. Add potatoes and chopped onions to a bowl. Coat everything with olive oil and toss with cinnamon, clove, salt and pepper. Place in a 375 degree oven for about 40 minutes, COVERD. When they potatoes are almost done sprinkle with brown sugar and put back in oven for 10 minutes, UNCOVERED to get some carmelization.

A great side dish for Chicken or Pork!