It’s been a while, but it’s time to get back into the kitchen and make a nice side dish that can go with almost any meal. 

You’re going to need the following items for this dish:

• 1 pound of mini golden potatoes
• Garlic power (for the sake of the recipe, I’ll say about a teaspoon) 
• Italian seasoning (again, I’ll say about a teaspoon)
• A stick of butter (so half a cup) 
• Parmesan cheese (I’d give you a measurement, but it’s cheese, so measure with your heart) 

Again, this is just a basic recipe for those of you who have never been in the kitchen, so if you want to add different seasonings or use a different kind of potatoes, be my guest. 

First, get out your butter and just leave it to soften. Now, preheat your oven to 425. 

Now, please, for the love of yourself and anyone who eats these, wash your hands!!! I promise you, they are never as clean as you think. Now that you’ve washed your hands, wash the potatoes! They are also not as clean as you think. I know I said a pound, but no one is going to judge if you made more (or less, but why would you make less?).  Once clean, slice them in half; it doesn’t matter which way you slice them, just half. 

Put your softened butter in either an 8×8 baking dish or a large enough bowl to fit your potatoes. Note that if you choose a bowl, that is one more dish for you to wash–yes, you, not your mom, sibling, or dad – you. 

Once softened, add your seasoning. Once the butter and seasoning are incorporated (nicely mixed), add some Parmesan cheese, and mix until a paste forms. I’d recommend using a fork throughout this process; it is easier to form into a paste with it and to clean in the end. Please also note that if you can, please grate your own Parmesan cheese. 

Now add in your potatoes and do not be afraid to use your hands: they are clean, or at least they should be. You’re going to make sure that each piece of potato is covered in the paste; this adds flavor to the potato, so unless you’re a Victorian child, don’t hesitate and make sure they are coated nicely. 

This is when I hoped you used a baking dish, but if you didn’t, now is the time to transfer your potatoes to a baking sheet. Now that they are all nicely coated, add some extra Parmesan cheese on top. This step is optional, but I highly recommend it, and that’s coming from a lactose-intolerant person. 

Once you do that, your oven should be done preheating. Put your potatoes in and allow them to cook for 35-45 minutes, or until you deem them crispy enough. Now again, while they are baking, please wash your dishes and make your mom proud that she can trust you in the real world. 

Finally, enjoy your side dish or main meal. I’m not really going to judge. I hope you like this recipe and get to share it with someone. Now, please, try not to burn the kitchen down. Until next time, I’ll see you back here on AnchorNews.