Recipe Flash: Parmesan-Roasted Potatoes and Squash

Posted by on Wednesday Mar 3rd, 2010 | Print

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
Serves 1

Ingredients
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
black pepper
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.

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  • Natalie Tuggle

    I will be trying this very soon!

  • Courtney

    These look amazing and such a great idea to add squash to them. I've been roasting broccoli like this adding lemon zest and a little Grana Padano cheese and its to die for. Can't wait to try this!

  • Chef Aimee

    I am on a potato kick this week…these look great and thyme is my favorite seasoning for potatoes! Forget rosemary! ;)

  • Alex

    Those look so tasty! You know, when I go to the grocery store I'm never quite sure which potatoes to get for the kind of dish I'm making. Which are the best for oven roasting?

  • EmmaB

    such a genius idea! cheese, potatoes, thyme – what could possibly be better?!

  • Patti

    Glad I found this on Tastespotting. I just made these for dinner and thought we'd have a lot leftover. No so, my bf ate about 3 pounds worth.

  • Christi

    My dad doesn't like thyme or rosemary….what kind of herb could I use to give these some flavor, but still be appetizing to him?

  • Phoebe and Cara, the Quarter-Life Cooks

    Christi–I, too, am confounded by herb haters. For your dad, you could simply leave out the herb and give the potatoes a good grind of fresh pepper. Another idea would be about 1 teaspoon of dried oregano. Enjoy!

  • Lmvolpe

    what type of squash is winter squash?

    • http://www.biggirlssmallkitchen.com/ BGSK

      You can really use any type but spaghetti squash in this dish. It’s flexible!