Thursday, August 8, 2013

Italian Herb Roasted Potato Rounds

One of the many things I love about summer is the wonderful produce sales that happen about every other week at the grocery store across from my work.  I get all excited when I see the trucks blocking a portion of the parking lot and the canopies being set up because I know when that's all done, I can wander amongst all those beautiful fruits and veggies.  The deep hues of the strawberries and raspberries make me drool.  The sunniness of the peaches and nectarines brings a smile to my face.  And, the vibrant greens of the lettuces, spinach and herbs has my head spinning with ideas for dinner.

That's where tonight's recipe came from, the fabulous produce sale.  Out of all of those things, a luscious green bundle of Italian parsley called out to me.  It begged to be used.  How could I turn it down?  I couldn't.  It was so pretty, I could see it atop roasted potatoes, lending its subtle flavor so perfectly.

Here's your Cast of Characters.

4 Large baking potatoes, scrubbed clean
1/4 Cup olive oil
1 Cup Italian parsley, snipped & divided
1 Tbsp. fresh rosemary, snipped
1 Tsp. fresh thyme, crushed
Freshly ground pepper
1 Tbsp. sea salt flakes or kosher salt
1/2 Cup shredded Parmesan cheese, plus extra for sprinkling
1/2 Cup plain Greek yogurt
1 Tbsp. McCormick Perfect Pinch Tuscan Seasoning

Preheat oven to 450 degrees.  Line a large baking sheet with aluminum foil & spray with nonstick cooking spray.

Cut potatoes into 1 inch rounds.

Place potatoes, oil, 1/2 cup parsley, rosemary and thyme in a large bowl and toss well.

Place in a single layer on prepared pan, making sure to evenly distribute the herbs.  Grind some pepper over the potatoes, then sprinkle the salt.

Bake, uncovered, for 30 minutes.  Meanwhile, in a small bowl mix the Greek yogurt, 1/4 cup parsley and the Tuscan seasoning.  Refrigerate until potatoes are done.

When timer goes off, sprinkle cheese over the potatoes.

Continue roasting for another 10 - 15 minutes, until potatoes are tender when forked.  Serve immediately.  Top with a dollop of yogurt mixture, remaining 1/4 cup parsley and a pinch of Parmesan cheese.