This week has finally come to an end! I thought it would never end……………
Too bad I am on call this weekend with work but the good thing is that I can work from home and get things done around the house. Ok more like get stuff done in the baby room and start writing some thank you notes. The baby room is starting to look more and more complete. I will probably post some pictures this next week of our progress so far. The one problem is I don’t think our two spoiled dogs know what is in store for them come December. They see all the baby gear and spend time in the baby room but they BOTH require a lot of attention and loving. The good thing is that I have a sense that when baby Olivia arrives they will guard and protect her and love on her so much!
Now on to these wonderful delicious potatoes! For some reason this week I am really wanting to cook using parmesan and I have succeeded. I made the parmesan tilapia yesterday and now these wonderful little bites of joy. Seriously these are so addicting and good that I’m glad I only made a small amount or we would be in some serious trouble. I know that I wear stretchy pants already but I’m not quite sure how far they will actually stretch. You can eat them alone or if you are a big kid you can dip them into ketchup like I did!
Preheat oven to 375 degrees.
Cut up the potatoes and add them to a bowl.
Pour in the olive oil and toss the potatoes so they are well coated.
In a small bowl combine the parmesan cheese, sea salt, garlic powder, Italian seasoning and rosemary.
Pour into potato bowl and toss with hands to make sure everything is covered.
Place on a nonstick baking sheet and cook for 25 minutes; flip the potatoes half way through cooking time.
Remove potatoes when done and place on paper towels to soak up any excess olive oil.
Taste potatoes to see if more sea salt needs to be added and then serve warm.
Please leave a comment on the blog or share a photo on Instagram