Well tonight I was planning on roasting a chicken, so I stopped at the store on my way home from work to pick up all the ingredients, got home and re-read through the recipe and noticed I skipped the marinate in the refrigerator for 5-8 hours section. Oops, the chicken will have to wait for tomorrow night. Instead we made visit to the crepe truck that sits outside of our building, which is always a good option. I'm a sucker for savory crepes.
Since the chicken has been delayed I figured I could share this easy and tasty side dish with you that I made last week (or the week before). Below is the recipe, you can reduce the cooking time if you don't like yours as crispy as I do.
Ingredients
1 1/2 lbs red potatoes, halved, or quartered if they're big
1/4 cup olive oil
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper
2 -3 tablespoons grated parmesan
Directions
Preheat oven to 450 degrees.
Toss potatoes with olive oil, sage, salt, and pepper and place on baking sheet. Bake for 25 minutes, tossing them around once on the pan. Sprinkle parmesan on top of potatoes and cook for 10-15 more minutes or until potatoes are cooked.
Mmmmm, I love roasted potatoes--I'll have to try adding the parmesan next time I make them.
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