Recipe: Parmesan Potatoes

Parmesan Potatoes
Source: Phyllis Kirchner

4 large russet potatoes, cut lengthwise into eighths
1/4 cup olive oil
2 garlic cloves, finely chopped or garlic powder salt and pepper to taste
1/2 to 1 tsp. dried crushed red pepper
1 cup freshly grated Parmesan cheese
1 Tbsp. fresh basil, chopped

Position rack on lowest third of oven and preheat to 375. Place potatoes in roasting pan. Add oil, red pepper and garlic. Toss to coat. Season with salt and little pepper. Bake until tender on inside and crusty on outside, turning once, about 1 hour. Sprinkle with Parmesan cheese and basil. Put back in oven to melt cheese.