Sometimes it’s the presentation of something that makes a regular, old recipe taste even better. We do eat with our eye’s first and these potatoes sliced into coins are so adorable, you can’t help but eat them up. Well, they do taste amazing too.
I was trying to decide on a side dish the other night. I had a bag of these potatoes sitting on the counter and figured I would try something a little different.
By slicing them into coins, all sides are seasoned, making them the perfect accompaniment to any meal. The kids loved them too.
These are the potatoes I used…they sort of look like fingerlings.
Slice them up into coins.
Cheesy-Crushed Rosemary Roasted Red Potato Coins
- 3 lbs red potatoes, long in appearance like fingerlings
- 1 Tablespoon olive oil
- 2 teaspoons kosher salt
- 3/4 teaspoon crushed rosemary leaves
- 1/2 teaspoon coarse ground black pepper
- 3/4 cup blend Parmesan & Romano cheese, divided
- cooking spray
- Slice potatoes into coins and place in a large bowl. Toss with olive oil, salt, rosemary, pepper and 1/2 cup of the cheese.
- Place potatoes on a large (11 x 17) rimmed baking sheet that has been sprayed with baking spray. Place potatoes on tray and sprinkle with remaining 1/4 cup cheese.
- Place in a 450 degree oven and roast for 12 minutes. Carefully stir potatoes and roast another 12 minutes. Remove from oven and serve.
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