I am forever struggling to come up with side dishes for my meals. There are so many great recipes out there that sound amazing. I bookmark them, rip them out of magazines, pin them on Pinterest, etc., yet, I can never seem to remember to plan for them when I’m making my grocery list for the week. I always find myself scrambling to throw something together last minute with whatever I have on hand. Many times, it turns out a complete disaster and my family is left with something that slightly resembles a risioto, or I keep it completely boring and serve them steamed vegetables and a baked sweet potato. Sometimes however, I get lucky and my improvisations turn out to be a success!

When I found myself in my usual side dish predicament earlier this week I wasn’t sure I would be able to improvise anything worth eating. I decided to turn to one of my favorites; roasted vegetables. My Parmesan Garlic Roasted Broccoli was first on the menu but, I needed something else to help fill up my hungry kiddos, and since I had no shortage in potatoes, roasting them as well seemed like the perfect choice! After all, I’ve learned that drizzling olive oil over pretty much any vegetable and roasting it will (almost) always yield tasty results. Adding fresh rosemary, basil, and garlic only helped to seal the deal. Shredded cheese sprinkled on top certainly didn’t hurt either!

We served these potatoes with a Mushroom and Feta Turkey Burger but, they would be lovely with chicken too! Rather you plan this side dish out or happen to have all the ingredients on hand to throw together last minute like I did, you won’t be disappointed!

Roasted Italian Potato Rounds

Yields 4 Servings

Ingredients

4 Medium Potatoes, Cut Into 1/4 Inch Rounds

1 Large Egg White

1 Tablespoon Olive Oil

4-5 Cloves Garlic, Minced

3 Sprigs Fresh Rosemary, Leaves Only

2 Tablespoons Fresh Basil, Minced

1/2 Teaspoon Kosher Salt

3/4 Cup Reduced Fat Mozzarella Cheese, Shredded

Preheat oven to 375 degrees. Spray two medium sized baking pans with non stick cooking spray and set aside. (You may line the trays with aluminum foil for easy clean up if desired.) In a large bowl, combine egg white, olive oil, garlic, rosemary, basil and salt. Mix well. Add in potatoes and toss to coat. Remove seasoned potatoes from the bowl and place in a single layer on the baking sheets, making sure to leave a small space between potatoes. Place trays on the center rack of your oven and bake for 20 minutes. Remove potatoes from oven and flip over each round. Return to oven and bake for 15-20 minutes or until potatoes are tender.  Sprinkle the cheese evenly over the potatoes and bake for an additional 5 minutes or until cheese is melted.

Be sure to watch the potatoes carefully  towards the end of the cooking time. If you over bake them, you’ll end up with potato chips instead. Still tasty but, not the effect we are going for.

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