side dishes confuse and befuddle me. nothing will make me break down during a dinner cooking session faster than a minor faltering on what to serve alongside the main dish. it’s insanity. i like to think i’m a fairly creative person, but my potato repertoire is woefully lacking. lately i’ve been stuck on mashed potatoes, mashed potatoes with roasted garlic and sour cream, hand cut french fries, potatoes au gratin, and if i’m feeling really ambitious, twice baked potatoes. but none of that would suffice for a really simple cilantro lime chicken paillard i was making last night, so i turned to my favorite “last minute dinner ideas” resource: AllRecipes.com. and there i found this:
Parmesan Baked Potatoes (original recipe)
- 6 tablespoons butter or margarine, melted
- 3 tablespoons grated Parmesan cheese
- 8 medium unpeeled red potatoes, halved lengthwise
I cut the butter in this in half and ended up mixing it with olive oil. I poured this butter-oil mixture into a 9×13 baking dish (my favorite baking dish by the way, given to me for christmas by the SIL, has my name on it – it’s awesome). I sprinkled grated pecorino romano (more than 3 tablespoons though) over that and instead of red potatoes, i sliced regular russets into 1/2 inch rounds. i washed them of course, but didn’t peel them. On top of this, I sprinkled dried thyme, salt and pepper, and my beloved garlic powder. I even layered some slices of onion on top of all that. This was baked at 400 for about 40 minutes. The potatoes cooked up very nice and creamy, and the cheese on the bottoms was brown and crispy. Definitely a great side dish.
see how good those potatoes look?
in case you’re wondering, the chicken paillards consisted of flattened chicken breast marinated in a combination of:
salt and pepper
drizzle of olive oil
let that sit and soak up all that goodness for a good hour at least then cook these babies in some heated oil in a skillet. since they’re thin, they should cook up fast. Very good marinade…