Side: Crispy Potatoes with Parmigiano Reggiano

When people think of potatoes, they don't always of Italian food. A lot of the Italian recipes we know and love in the United States are influenced by the cuisine of southern Italy- where many of the Italian immigrants of the 1960s and 70s came from. In hot and steamy southern Italy, they have a much higher focus on seafood and pasta and use considerably less potatoes. 

However, in northern Italy, potatoes are quite common. In Emilia-Romagna, the region of Italy that is home to Parmigiano Reggiano, the traditional diet features a lot of grilled and roasted meats, especially pork. These dishes naturally pair well with potatoes, and would give Italian families the strength they needed to work in the fields that dominate this agricultural powerhouse.

The Importance of Real Parmigiano Reggiano in this Recipe

You might be tempted to use an imitation parmesan, not the real parmesan cheese from Italy, in this recipe since it melts together with all of the other spices. In reality, that is exactly why you should use the real Parmigiano Reggiano. 

Parmigiano Reggiano is made with only three ingredients and no artificial preservatives- it is 100% natural. The preservatives you will find in imitation parmesan can actually keep the cheese from melting nicely and can result in a waxy or burnt finish at the end. 

Italian recipes are almost always simple and require high-quality olive oils, cheeses, and vegetables to make them tasty and famously healthy. You won't regret paying more to use the real deal here. 

Notes

• You can make this even faster by boiling the potatoes ahead of time and storing them in the refrigerator. While the oven heats up, you will want to take the potatoes out and bring them close to room temperature, or add in extra time for cooking in the oven. 
• This recipe is easily scalable. If you are cooking for a bigger group, just increase the spices and grated parmesan cheese in proportion to the recipe below. 
• If you don't finish them all in one go, you can store them in the refrigerator for later. It is best to reheat them in the oven, at a low temperature, rather than microwaving them.