Ingredients
- 3 lbs Irish Potatoes
- 2 tablespoons of freshly chopped chives (or dried)
- 1 1/12 cup shredded parmesan cheese
- 1 tablespoon EssieSpice Coco-For-Garlic®
- 2 Tablespoons EssieSpice Mekko Dry Rub®
- 1 tablespoon of Baking Soda
- 1 Teaspoon of fresh thyme or dried
- 3-6 cloves of garlic
- 1/2 cup of melted butter
- Salt to taste
Preparation
- Peel and cut your potatoes into bite-size cubes. Wash thoroughly and put in a large pot with water to boil with a bit of salt.
- Add the Baking soda and allow to boil till it's slightly tender but not cooked all the way through. This could be approximately 5-10 minutes depending on how big your potato cuts are
- Dice your chives into very thin cuts, cut your thyme as well, and set aside.
- Warm your oven to 400Fahrenheit and get a large roasting pan that can allow for the potatoes to be spread and cooked evenly.
- One the roasting pan, place a parchment paper and to help it stay, spray or pour a bit of oil on the pan then the parchment paper
- Strain the potatoes from the water and set aside in another bowl
- After it's cooled down a bit, shake the potatoes around so they have rough edges. This will help all the seasoning stick to the potatoes
- Add the thyme, chives, half of the shredded parmesan, salt, Coco-For-Garlic® and the Mekko Dry Rub® and make sure all the seasoning is evenly distributed on all potatoes.
- Spread the seasoned potatoes on the roasting pan, making sure there is enough space around each potato
- Pour the melted butter on the potatoes and then place the pan with potatoes into oven. Add the cloves of garlic for additional garlicky flavor and aroma.
- Allow the potatoes to roast for about 8 minutes on each side, take out and turn the other sides so it's evenly roasted on both sides.
- Serve with a protein of choice and or sauce and garnish with remainder of parmesan cheese.