We were serious potato eaters, but my favorite uncle would pass the potato bowl saying it hurt his legs. He also said I will be able to whistle if I eat all my carrots. When you are
four years old whistling is a coveted skill. After I left Hungary
He was the happy guy on the right
Russets would have given a different flavour and texture, but
I prefer the reds for other reasons, they won’t turn to mush and the skins are
nice all year around and potato skins are so good for you because they contain
potassium. The red onions are milder; they keep their shape, and don’t
disintegrate like white onions. To get the lacy parmesan bits, the cheese has
to be shredded or sliced into bits, not grated. The one photo I made of it is
of poor quality and I intend to replace it one of these days when the weather turns
and a homey plate of roasted potatoes can be enjoyed by the fire again. Food has its purpose beyond sustenance.
6 red potatoes with the skin, chopped
1 red pepper, chopped
1 red onion, sliced
thyme, oregano, savory, marjoram, basil, sage and rosemary
extra virgin olive oil
salt to taste
1/2 cup shredded parmesan cheese
- Preheat the oven 375F.
- Line a rimmed baking sheet with parchment paper.
- Place potatoes in a large bowl.
- Add the chopped pepper and the sliced onions and toss.
- Lightly sprinkle with all or some of the suggested herbs.
- Drizzle with olive oil and toss to coat.
- Sprinkle with salt to taste.
- Add the shredded cheese and toss.
- Transfer the mixture to the prepared baking sheet.
- Bake for 25 minutes or until the potatoes are, fork tender and golden.
