Barbecue chicken, plain-jane steamed green beans, and crispy parmesan potatoes. This plate is scoring no creativity points, but I hereby award it lots of delicious points. It’s a thing. Trust me.
Plus, purple potatoes. They make me so happy! Aren’t they beautiful? My three-year-old recently started proclaiming that pink and purple are her favorite colors, so I thought she would think these were awesome. But this is real life, and she was Super Suspicious of them. You can also use all red or Yukon Gold potatoes.
Give your potatoes a scrub – no need to peel! – and chop them into chunks. Put them in a bowl to season them up.
Realize belatedly that you should be using one of your attractive bowls and not your big measuring cup. Because you’re a food blogger now.
Drizzle on some olive oil – a couple of tablespoons – and toss to coat so that the spices and parmesan that are coming will stick. I used a heaping half-teaspoon each of paprika and garlic powder, several grinds of pepper, a hefty sprinkling of kosher salt, and 1/4 cup of parmesan cheese. I actually love the powdery grated parmesan for these potatoes instead of fancier shreds because of the magical blistery browning that’s about to happen.
You will not be sorry you used parchment paper on your pan. And please do yourself a favor and buy these perfectly sized sheets from King Arthur Flour. Maybe it’s just me, but I find the rolls so unwieldy and I was always wrestling with curling pieces of jaggedly ripped parchment that were just a liiiitle bit too small. (I do this with foil and saran wrap too…a moment of extreme thriftiness followed by being so.annoyed.with.myself.) Spread your potatoes out in an even layer and bake at 400 for 30 minutes! At that point, give them a stir and cook a few minutes more (if they need it) until they’re evenly tender and brown and crispy and delicious.
By the way, the chicken has some olive oil and salt and pepper on it, and Jay brushed on the barbecue sauce in the last few minutes of grilling. It was store-bought sauce full of high fructose corn syrup (oops), but when I don’t have a new baby I like to make this sauce from Annie’s Eats and we love it! It’s great on grilled chicken thighs or breasts. The green beans…really just steamed. If you want more exciting green beans, I love these by the Pioneer Woman!
Once we got over the hump of purple potato skepticism, this was a crowd-pleasing meal, and I love to have a few of those in the mix each week! Plus, you get to eat the leftover potatoes with eggs the next day. Enjoy!Print
- 1-3/4 lbs small potatoes (I used a combination of red, gold, and purple)
- 2 Tablespoons olive oil
- 1/2 teaspoon garlic powder (heaping)
- 1/2 teaspoon paprika (heaping)
- kosher salt and pepper to taste
- 1/4-1/3 cup grated parmesan cheese
- Preheat oven to 400. Scrub and dice potatoes and toss with oil, then with garlic powder, paprika, salt and pepper, and parmesan until coated.
- Spread in an even layer on a parchment-lined baking sheet and roast for 30 minutes. Stir, and roast 5 more minutes or until evenly tender, browned, and crispy.
I’ve also made the potatoes as a side when I had something else in the oven at a different temperature, and they’re flexible at 375-425, with a slightly longer or shorter cook time.
Recipe adapted from What Gaby’s Cooking