I'm usually pretty good about doing January blogs since January is, sort of, our month: Anniversary, Bergstrom's birthday, my birthday...but let me tell you, there was NO WAY I was going to have the time to blog. Too much going on. Which leads me to talk about my new year's resolution. Actually, let's not call it a resolution, but rather my 2013 creed: Grace. I'd like to focus on giving and receiving grace for myself and for others I encounter. Grace towards myself when the house, my outfit, the car, whatever, isn't 100% perfect. Grace towards Bergstrom when he parents Elliott different than me. Grace towards family and friends when they need it. Grace for everyone. I just want to pour out grace. I'm exhausted with the way we have placed it upon ourselves to be the best at everything. Who can keep up?
(deep sigh) So, I say, yea, to 2013! And as a belated birthday gift/new year's present I would like to present to you, my beloved reader, a gift that will last a lifetime, kind of, sort of: a recipe. This recipe came from a cookbook and I have since tweaked it to taste. It is our "go-to" side dish when we aren't trying to be healthy. I have stopped measuring, so please forgive my estimates on ingredients. These potatoes will rock your world. Trust me, you'll thank me later!
Bergstrom's Parmesan Potatoes
- Small, red potatoes (roughly 1 - 1 1/2 per person; I buy three for the two of us)
- Grated parmesan cheese (don't measure, so let's say, a cup)
- Butter (hmmm, once again, don't measure so let's say, 2 tbsp)
- Preheat oven to 400.
- Melt butter (I'm lazy, so I melt it in the casserole dish in the microwave to not dirty a bowl)
- Dump and coat cut potatoes that are bite-sized into dish with butter
- Dump and coat potatoes with parmesan cheese
- Bake for 45 in oven.