Roasted Parmesan Potatoes

On Saturday evening, while I was checking my recipes box I stumble upon this potatoes' recipe, I decided to make it on Sunday, I gathered my ingredients and the result was delicious, crispy and spicy. Everyone enjoyed eating this meal.

Ingredients:
4 medium potatoes peeled  ( I used 7)
1 tbsp oil
3 tbsps grated parmesan cheese
2 tbsps chopped fresh parsley or 2 tsps dried parsley
1 tsp paprika
1/2 tsp garlic powder
1 tsp salt
1/8 tsp cayenne pepper

Directions:
Preheat oven to 450 degrees. Line a baking sheet with aluminun foil and spray with cooking spray. Slice potatoes in half, then cut into 1/2 inch cubes.
Place potatoes in a medium bowl and toss with oil. Combine parmesan, parsley, paprika, garlic powder, salt and cayenne pepper in a small bowl.
Add the parmesan mixture to potatoes; toss to coat potatoes evenly.
Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife about 25 minutes.

Beet-Corn-Asparagus Medley

I made this vegetables to go along with my potatoes and baked tilapia.  I call it " Beet-Corn-Asparagus Medley"

Ingredients:

1 Large beet diced
1 cup cut asparagus
1cup corn
1 Medium red onion diced
   some cut leeks (optional)
2  cloves of garlic chopped
2  tbsp olive oil
2  tbsp of  warm water
Salt & pepper (to taste)

Directions:
In a skillet, on medium heat, add the olive oil and the onions, the garlic and the leeks. Add the beet along with the asparagus,let it simmer and cook for a few minutes. Add the corn, salt and pepper and the warm water, let simmer for 3-5 minutes and serve.