Recipe Flash: Parmesan-Roasted Potatoes and Squash
CASUAL DINNER MENU: Biscuit Club Sandwiches; Asparagus with Tarragon Vinaigrette; Ketchup; Chocolate Chip Cake
Oh, do I love my carbs. There are times when nothing will satisfy me but a potato, mashed, baked, fried, or sauteed. So I usually keep them on hand, finding them especially handy for meals for one, since they’re filling and infinitely variable in their preparations.
One morning, I was browsing the internet and stopped to check on parenting website Babble’s food section, Nibblers, where BGSK is a contributor. Beneath our post was this mouthwatering recipe
for browned, crispy, roasted Parmesan potato wedges. When I followed the link to Elizabeth’s Edible Experience
blog, I saw that making these potatoes was no big deal, just a couple ingredients tossed together and baked. So, I tweaked them by adding some squash squares, and then I made them for lunch.
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
Parmesan-Roasted Potatoes and Squash
2 medium (1 cup) Yukon Gold potatoes, unpeeled & cut into 1-inch chunks
1/2 cup winter squash, cut into 1-inch chunks
1 tablespoon olive oil
1/4 teaspoons kosher salt
1/4 cup grated Parmesan
1/2 teaspoon dried thyme
Heat oven to 400° F.
In a medium bowl, combine all the ingredients.
Toss to coat the potatoes. Transfer to a baking sheet lined with parchment.
Roast, stirring once, until golden brown and crisp, about 40 minutes. Serve hot or at room temperature.