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You are here: Home / Good Eats / One Potato, Two Potato

One Potato, Two Potato

October 30, 2012 by Meghan 11 Comments

I have an affinity for potatoes. A love really.

I am Irish, so it’s practically in my veins and would explain why I have an entire Pinterest board dedicated to these beauties. Confession, I just created this board a week ago, but only because, when I was restructuring my food boards (satisfied sigh for organization), I realized I had pinned a ridiculous amount of potato recipes. It only made sense to give them their own home. Home is where the potato is, or heart, or something sentimental.

Here’s just one of the recipes I pinned and then actually got around to cooking for Parmesan Sweet Potatoes. This recipes hails from the kitchen of teeniecakes and can be found here: http://www.teeniecakes.com/2010/12/roasted-parmesan-sweet-potatoes/.

Let me start by saying, I’m a big fan of savory sweet potatoes and happen to think they are just as much fun as sweet ones. It’s not always about rainbows and puppies, although I’m a fan of those too. Plus this recipe couldn’t be any simpler and barely needs instructions, but I took a crapton (still not a word, still rolling with it anyway) of pictures, so I think step by step photo directions are in order.

If you read me at all (eek, that sounds awkward), you know I’ve been getting sweet potatoes in my weekly CSA share. I’ve got an abundance, and I don’t want to waste them. I hate wasting food, and I certainly don’t like letting my CSA win; I’m a wee bit competitive. I noticed a couple of my oh so sweet potatoes were starting to get a little soft (never a good sign, and I do mean never), so the clock was ticking. Nothing like some pressure to get the job done. Like sands through the hour-glass, so are the spuds of our life….let’s get cooking.

Step One: rinse and peel your sweet potatoes (about two big ones or three medium-sized). Get yourself a high quality veggie peeler and this step will take mere seconds…per potato, of course. The more potatoes, the more seconds it takes; its simple math, which just happens to be my favorite kind.

Also, I’m sure you’re wondering why bother rinsing these little gems when you’re just going to peel them anyway. The answer is because they’re dirty little suckers and if you don’t wash them, that shit gets on your hands and then eventually on your freshly peeled potato. Just be clean people. Kitchen hygiene is important.

Step Two: dice your potatoes into bigish chunks (as seen below) and then toss them into a mixing bowl. They don’t have to be perfect (it’s unattainable anyway), but try to keep them the same size so they’ll cook evenly. You don’t want one small mushy potato and another one in the same batch hard enough to break your tooth. That’s bad. Really bad.

Step Three: Add olive oil, garlic, Parmesan cheese, thyme, salt and pepper. Take your potatoes outside, snap a quick picture and then mix it all together. Feel free to skip the outdoor picture part, but bear in mind, you’ll lose some of that outdoor air flavor. It adds a little “je ne sais quoi” to my meals.

Step Four: Spread your well mixed potatoes into a single layer on a cookie sheet lined with foil. Again haul them outside for their moment in the spotlight and some more fresh air smokiness. When people eat them and say, “Man, these taste like fall,” you’ll know you’ve succeeded.

Step Five: Pop them into a 400 degree oven for thirty to forty minutes. I went with a mere thirty minutes. The recipe recommends cooking them for another 8 to 10 minutes on the broil setting, but I skipped this part because when I checked my spuds at the thirty minute mark, they were done. Stick a fork in them (literally) done.

Once literally done, remove potatoes from the oven and enjoy. This is also the part where I lost my way…yet again, because other than popping one in my mouth, I never did get to eat them, much less enjoy them.

I know it’s a travesty. I brought them to a party, but left before dinner and my potatoes were ever served, so I can’t really describe their amazingness (another non-word), but I do think you should make these and then report back. I’m so pushy. I’m sorry; I can’t help myself. Would it help if I said, “pretty please?”

Pretty please with an organic, locally sourced, and naturally ripened in the sun, cherry on top.

Look at how pretty they are. They have to be good right?! I need to know. The suspense is killing me.

Looking for Parmesan Roasted Red Potatoes? Then I recommend this recipe. It contains the trifecta of potatoes, garlic and cheese, and turns out fantastic every time.  

Parmesan Roasted Red Skin Potatoes

Parmesan Roasted Red Skin Potatoes

Do you heart potatoes too? How could you not? What’s you favorite potato dish?

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Filed Under: Good Eats, Reflections Tagged With: Recipe Alert

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Comments

  1. Jade says

    October 30, 2012 at 8:35 AM

    Looks great! I might put these on my thanksgiving menu.

    Reply
    • Meghan says

      October 30, 2012 at 9:46 AM

      If you do, I want to hear if they are any good or not. I’m dying to know and may just have to make them again this weekend.

      Reply
  2. Jessie says

    October 30, 2012 at 9:19 AM

    These look delicious, but please don’t hate me.. I don’t really eat potatoes too often :X

    Reply
    • Meghan says

      October 30, 2012 at 9:46 AM

      I could never hate you. Besides, I’m the girl who doesn’t like pumpkin (everybody’s favorite) so you’ll get no judgement from me.
      They do look good, don’t they?! I really wish I knew how they tasted.

      Reply
  3. kirsten@FarmFreshFeasts says

    October 30, 2012 at 11:27 AM

    These would even work with my tiny farm share sweet potatoes.

    Bookmarked!

    Reply
    • Meghan says

      October 30, 2012 at 2:12 PM

      Yeah! They are perfect for small sized farm share potatoes!

      Reply
  4. Allie says

    October 30, 2012 at 2:32 PM

    I do love sweet potatoes. Cut into rounds, baked, and then dipped in ketchup is my fave. Nothing like a sweet potato “fry.” Or cut in cubes and roasted in coconut oil. Or, really, sweet potatoes any which way. Except the Southern travesty of sweet potato casserole involving massive amounts of sugar and marshmallow. Keep your marshmallows away from my potatoes. But maybe the brown sugar can hang around…

    Reply
    • Meghan says

      October 31, 2012 at 8:49 AM

      I agree. Keep the marshmallows away from my potatoes, but I’m not adverse to a little bit of brown sugar.

      Reply
  5. Laura @ Sprint 2 the Table says

    October 30, 2012 at 9:32 PM

    I cannot stand white potatoes (and I’m Irish too!); however, I adore sweet potatoes. I made a little Halloween creation using one that will be up on my WIAW tomorrow. I’m excited about it… lame. 🙂

    Reply
    • Meghan says

      October 31, 2012 at 8:49 AM

      Can’t wait to see it.

      Reply

Trackbacks

  1. Week In Review: #8 - Clean Eats, Fast Feets says:
    December 7, 2015 at 5:48 AM

    […] had a delicious breakfast on Sunday morning, which involved Apple Pie Pancakes, Parmesan Roasted Sweet Potatoes, bacon and fresh […]

    Reply

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I’m Meghan, CEO of City Hippie granola, a food blogger, and fit(ish) momma of a toddler keeping it real in Cleveland. Coffee is my higher power, followed by veggies and cheese or cheese and veggies or veggies with cheese.

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