Sour Cream Potatoes
Happy Saturday everyone! It's time for spring cleaning over here and I'm also using this time to reorganize my recipes. I'm bringing back some oldies from my college days and I'm also finally at a stage where I'm ready to start testing some more ethnic recipes. While I'm not sure how the new ones will turn out, some of these older recipes are easy classics from when I was growing up. My parents were both great at preparing fast and comforting meals, from my mom's "Chicken Tonight" to my dad's meatballs. While I no longer eat a number of these dishes, one of my favorites side dishes were my mom's garlic and Parmesan baby red potatoes. I made this many times in college and my friends were always HUGE fans. One night I decided to take her basic recipe and up the ante by adding some sour cream. My logic being that baked potatoes are boring without sour cream and these red potatoes were essentially baked. The result was a delicious new side dish that is great as a vegetarian main dish or as a side dish for chicken. Ingredients: 2 lb baby red potatoes, cut in half 1/2 onion, chopped 3 cloves garlic, diced 2/3 cup sour cream 1/2 cup Parmesan cheese Directions: 1. Preheat the oven to 400 and lightly grease a roasting pan. 2. Place the potatoes, onion, and garlic in a large mixing bowl. Mix in the sour cream and the Parmesan cheese. Pour the mixture into the pre-greased roasting pan. 3. Bake for 25minutes or until the sour cream on top has started to turn a golden color. This dish is fast and simple and it also smells amazing which is also important. I have been known to have these potatoes with some nice crunchy bread, all the better to soak up any extra sour cream sauce that might remain. After all, leaving sauce like that behind would be a food crime!