I have had such a fun weekend and that’s why my blog was post-less. Nick, Mc, Ben, and I went down to Southport, NC for the day. I took great photos, stuck to my healthy eating, and will blog all of that tomorrow. On Friday night, I skipped the normal routine of going out to dinner. Nick and I replaced a date night with home cooking and working out. I made garlic parmesan roasted potatoes with broccoli, soup and salad for myself, and through some buffalo chicken in the oven for Nick. After dinner, we headed to the gym and played basketball for a couple of hours.
I love golden potatoes because they are quick to cook, soft, and easier to cut.
I boiled the potatoes for about ten minutes in water and sea salt.
While the potatoes were boiling, I made a side salad and heated up some Amy’s organic light in sodium chunky tomato soup. The salad had olive oil and Trader Joe’s grated Parmesan cheese.
I heated a frying pan with 1/4 cup olive oil and 1 cup chicken broth on medium heat.
After boiling the potatoes, run them under cold water, remove and cut them up. Add them to the frying pan and turn the heat to high.
Add 1 tablespoon garlic powder, 1 tablespoon minced onion, black pepper, sea salt, italian seasoning, and fresh chives.
Fry until the potatoes start to turn golden brown.
Mix in 3 cups of cooked broccoli and 1/2 cup of Trader Joe’s grated parmesan cheese.
Preheat oven to 400 degrees.
Transfer broccoli and potatoes to a baking dish.
Bake in the oven for 10 minutes!
I promise you’ll love this dish and I am going to make this again paired with grilled chicken. You can use any kind of potatoes want. You could even add some chicken in this dish. Enjoy!