You may have noticed that the number of vegetable sides are somewhat lacking on this site. I don’t know why, honestly. I like veggies. Really, I do. But it seems like when I’m browsing through Pinterest, most of the veggie sides I see are either a) complicated and time consuming, b) really unhealthy, or c) terrible sounding. A lot of the time when I’m making a meal, I focus on either the main dish or the dessert, and saute up some kale or brussels sprouts and call it a day. Or I’ll make a dish like pasta where the veggies are all rolled into the main dish and not even bother with sides.
What you may especially notice if you browse through my Veggies and Sides section is that there are almost no potato dishes. Two in the past year and a half, to be exact. It’s not my go-to vegetable on account of all the starchiness and carb-iness with fewer of the health benefits that my green veggie friends have. My family loves potatoes and I grew up having them with many meals, but I just don’t typically gravitate there.
I do love potatoes, though, when they’re done well. And these are. They’re also super easy. One of the things I dislike about a lot of potato dishes is the multiple steps they require—chopping, boiling, frying, mashing. As we’ve already established, I’m lazy. But the steps were pretty quick for this recipe, and I was able to throw together a fast, delicious side to go with some awesome grilled salmon.
The original recipe actually calls for fresh parsley, which I didn’t have on-hand. I swapped in fresh rosemary instead, which was perfect with the potatoes. The parmesan made such a tasty, golden crust on them that I can see making these over and over. They were even good as leftovers a few days later!READ THE POST