Simple is good. In fact simple can be great. There are nights while cooking when I look at the little man and think... he is going to have a melt down before this dish is done cooking. And if we happen to make it until the food actually gets on the plate he probably won't eat it anyway. He is not a big fan of meat.
So while I was roasting a chicken tonight, and realized it was going to take much longer than planned, I quickly improvised with some scrambled eggs, veggies and fruit for his dinner. He then proceeded to ask for yogurt and black olives. And yes while I served them separately he combined them. How are kids picky eaters when they will eat a combo like that I'll never know.
Not being a fan of the yogurt/olive combo. I finished the chicken and made these potatoes as a side. However, I was rushing to get dinner on the table and forgot to season the chicken. Not one speck of salt, not one flake of pepper. It was not very tasty and is not scheduled to be turned into chicken salad.
Since everyone one else was accounted for I was tired I just ate the potatoes as a meal. Not very nutritious I know but there are those days when fed equals good enough. And trust me these are good enough. They were terrific. The only change I would make in the future is less parsley, I think I will dial it down to only 1 tablespoon next time. I also threw them back in the oven for a minute or two to melt the parmesan.
slightly adapted from Tyler Florence
4 small russet potatoes, cut into 8 wedges each
3 tablespoons olive oil
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh parsley
1/4 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 425. Preheat a baking sheet in the oven for at least 5 minutes (I did about 20). While the baking sheet is heating, toss the potatoes iwth the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto the hot baking sheet. Spread into a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then (I admit I didn't and with a little force they still came off the pan fine) until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese. Return to oven for 2 minutes to melt cheese.