Parmesan Garlic Herb Potatoes

I went to the grocery store planning to pick up some sweet potatoes to try out this maple sweet potato fry recipe I saw. Doesn’t that just sound delicious? Since I had the kids with me, and there were a couple people around the sweet potatoes, I just sort of reached around the corner and put three in my bag.

So yesterday when I got them out to wash/peel/slice them, when my plan was foiled by the fact that I had bought baking russet potatoes, not sweet potatoes. I needed a plan, and quick. And here’s what I came up with. It was definitely the most delicious impromptu recipe I’ve ever come up with.

Parmesan Garlic Herb Potatoes
3 baking potatoes (or 5 regular-sized russets)
2 T. butter
1 clove garlic
1/3 – 1/2 C. shredded Parmesan cheese
1 T. dried herbs (I just used oregano, but try basil, parsley, whatever you want)
Salt & Pepper to taste.

First, slice the potatoes in 1/4 inch rounds. Put a layer of them in the bottom of a 8×8″ baking dish. Mince garlic, and slice the butter into small chunks. Alternatively layer 1/3 of the cheese, garlic, butter and herbs with the potatoes. Top with cheese, salt and pepper. (Note: I’m a chronic under-salter, and even so, you don’t need as much salt as you’d think. The Parmesan and butter already have salt added.)

Bake in a 350 degree oven for 35-45 minutes. Enjoy!