Two P's

I have a few great loves in my life;

my family, my friends, summer, sunshine, swimming, my kitchen, cake, pizza, figs and potatoes (I could name a gazillion more but these make my heart beat a particularly happy beat)

I'll probably share many, many potato recipes because I love the humble potato for it's ability to transform into whatever fanciful or down to earth incarnation I have in mind, to yield to whatever flavour I bombard it with, or even left as natural as possible with just a bit of love, heat and salt they are tasty and satisfying and perfect!

A potato isn't just a potato, some are waxy and kinda tight fleshed, some are floury with loosey goosey flesh, some are yellow, some purple, some red skinned, some long like witch fingers, and today I'm using little round baby's... the list goes on and on and they're all suited to different cooking methods although there are some that are eager to please and can be used in most recipes, these eager beavers are, amongst other, sifra, russet and BP1

Today I am sharing a recipe that will, if you're not yet, make you fall madely and completely, head over heels in love with potatoes. It's used just a handful of ingredients and you will rustle it up in minutes. Simple ingredients turned in fabulousness!! Don't be tempted to use fresh garlic, it might burn and burnt garlic is eeeuw! Also, don't bother to buy the expensive Parmesan, the grated stuff you buy in the jars are fine (Mezze, Olympic, Mediterranean are the ones I like to use). If you don't use the whole container you can freeze the left overs for next time.

Best you sit down when you taste them, you might just faint from sheer inloveness!

Potatoes and Parmesan...

You can adapt this recipe to any size that suit your needs, just use the same ratios.

Half some baby potatoes

Melt some butter with a bit of this and a sprinkling of that

Drench the potatoes with the butter

Dip in cheese and arrange on a baking sheet

Bake

Eat

Here's the recipe:

Parmesan Potatoes

Ingredients:

1kg baby potatoes halved

70g butter

salt & pepper to taste

80ml grated parmesan cheese

5ml garlic powder

5ml oregano

Method

Preheat oven to 220°C and line a baking sheet with baking paper (it makes is a lot easier to remove once baked)

Add the oregano, garlic powder, salt & pepper to be butter and melt.

Add 3/4 of the melted butter to the potatoes and mix to give all the potatoes some butter love.

Dip the cut side of each potato into the cheese and gently press so the cheese sticks.

Place on prepared pan cheese side down.

Brush with remaining butter and sprinkled with any leftover cheese.

Bake for 25-30 minutes or until potatoes are tender and cheese is crisp.

Cool 2-3 minutes and remove with a fork (and enjoy the burn if you use your fingers too, the result is well worth it LOL, but seriously, I'm just kidding, be careful because the cheese is extremely hot and you can give you a nasty burn)

Serve as a side to a meal, or as a snack when you braai and serve with a sour-cream dip.

Here I served it with panco crusted Chicken fillets, a creamy green peppercorn sauce, roast butternut and a salad. Rustic, hearty and home made is always best!