Parmesan crusted potatoes

1. Wash and Scrub the potatoes and cut into quarters. If the potatoes are the larger ones then cut them again.

2. Boil the potatoes until they are soft and easily pierced with a fork but not too mushy. It's a very fine line between soft and mushy you know, and yes those are the technical terms.

3. Meanwhile back at the cutting board, prepare your garlic and oil. In a large round bottom bowl pour in enough olive oil or melted butter to coat your potatoes, not too much now just enough, A couple glugs will do. Mix the chopped garlic in with the olive oil or butter and dash in your spice choices. If your spicephobic and can't decide which one to use then add a teaspoon of oregano.

4. When perfectly soft and not too mushy, (test with a fork) drain the potatoes and pour into the bowl with oil and garlic. Now gently so as not to mash them but simply coat them stir or toss the potatoes until they are all coated with oil and garlic.

5. Shake shake shake your parmesan, and toss your tators again. Pour into an oven safe dish so that there is an even layer of potatoes. Spread them out. Now shake your parmesan again to cover them.

6. Broil until browned and crusty. Make more next time. Spice it up by adding chopped roasted red peppers and carmelized onions to the potatoes....yum

7. Little hint. Most people use salt and pepper as well. I personally never use salt in anything so you won't see it in my recipes unless it is essential for the chemistry to work. That is all.