Easy-Peasy Parmesan Potatoes

I'm not exactly the world's biggest fan of potatoes. Actually, the only time I ever use potatoes is when I toss them in a soup to thicken it up, aside from that potatoes and I aren't really on speaking terms.

This is probably because they are one of the top culprits for pesticides when grown conventionally, so it's of dire importance that I buy only organically grown taters. Although I can find organic potatoes at the health food store, they're always shipped from far off and what return am I getting out of this unsustainable purchase? Bland starch.

You may now be convinced that I'm not into potatoes, but when winter rolls around all of our local farmers bring these awesome specimens to market in every variety of color and knarly shape. How can I faithfully remain a tater-hater? I must give in. So I picked up these little yellow fingerlings that are cute as buttons and fit in wonderfully on the counter with my other produce. Once I got used to looking at them just sitting there, it dawns on me, "I've got to do something with these guys." I'm not feeling soup.... so what to do? Um... butter?...and....parmesan? Heck yes! And how about using the last few brussel sprouts, you can't screw up with butter and parmesan, can you? Definitely not.

Easy-Peasy Parmesan Potatoes (& Friend)
1 lb Fingerling Potatoes, sliced long ways
5-10 Brussel Sprouts, cut in half (opt.)
1/4 cup Butter, melted
1/4 cup Grated Parmesan
1/2 tsp Garlic Powder
1 tsp Dried Rosemary (opt.)
Melt butter and spread in 9x13 pan. Sprinkle parmesan, garlic powder, and rosemary in a layer over butter, and lay sliced potatoes and brussel sprouts face down in mixture. Bake at 400 for about 25 minutes or until potatoes are tender. Allow to cool at least 5 minutes before removing from pan (otherwise the parm won't stick).
Serve with plain Greek yogurt for dipping.
And go on and love you some little potatoes!