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These potatoes are a good example of how keeping it simple is often best. There aren’t a lot of fancy ingredients, but they taste fabulous and make a great side dish for almost any meal. You can use a metal baking pan or sheet, but the potatoes will brown more quickly, so keep an eye on them. Any variety of potato will do, but I like to use red or Yukon Gold. Keep in mind that your cooking time will vary depending on how large or small you chop your potatoes. My six year-old covers his in ketchup, but they really are tasty just the way they are.

  • 8-10 gold and red potatoes, quartered 
  • 1 stick of butter 
  • 1/2 cup of finely grated parmesan cheese 
  • 1/2 teaspoon of garlic powder 
  • 1/2 teaspoon of onion powder 
  • 1 teaspoon of salt 
  • Pepper to taste 
  • 2 large onions, sliced 
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