Puffy Cheddar Roasted Potatoes [Giveaway]
You know who is nice? My husband.
Today, when he gently asked me to pick up a bunch of bananas for his pre-half-marathon food regime, and I stopped at Banana Republic instead of the grocery store, he was all sweet. “So glad you’re enjoying yourself, babe,” he texted while I tried on a wicked adorable pencil skirt and a comfy set of grey trousers.
When he came home after his busy day of work and I dragged him upstairs for a fashion show, he just shook his head and smiles, “oh yeah, I like that one” and “wow that sweater looks so comfy.” He was so interested, even though I know he wasn’t. I know in his head he was thinking, “for the love of Pete, woman. It all looks like clothes you’ve already got in your closet.” But, he didn’t say that, and I couldn’t help but smooch his face and feel thankful to have a husband who understands how desperately a girl needs a kiss of fresh colors in her springtime wardrobe.
Also needed in preparation for spring: a truly delectable, light, and simple meal. Good news. I’ve got you covered there. Tonight we made the divinest salmon, a perky little spring veggie salad, and these fabu-dabu Puffy Cheddar Roasted Potatoes.
The recipes for the rest of the meal will arrive this week, so keep your eyes peeled. By Friday, you’ll have a complete menu in hand and ready to dress your tastebuds in pure yum.
When I traveled to NYC in January, I Can’t Believe It’s Not Butter! unveiled their newest campaign, featuring Kim Cattrall in a handful of hilariously playful commercials. This week, they sent along word that the commercials are just the beginning. The company has added two new products:
- I Can’t Believe It’s Not Butter! Spray made with Extra Virgin Olive Oil which uses delicious Bertolli brand olive oil to enhance the flavor of fresh vegetables, add richness to pasta and potatoes, and great flavor while roasting a chicken. The new spray has 0 calories, 0g fat and 0g trans fat per serving. and…
- I Can’t Believe It’s Not Butter! Whipped & Creamy Taste has 78% less saturated fat than butter , and 50% fewer calories than butter. Whipped & Creamy Taste is an ideal choice for everyday use.
To kick off the announcement of the ICBINB campaign, one Cheeky Kitchen reader will win an I Can’t Believe It’s Not Butter! Prize Package which includes:
- Cuisinart 2-slice stainless steel toaster
- Crate & Barrel stainless steel spreader
- Individual spread crock
- Coupon for a free I Can’t Believe It’s Not Butter! product
To be entered to win, all you’ve gotta do it like the ICBINB Facebook Page. While you’re there, why not like the Cheeky Kitchen Facebook Page, too? Then, hop on over here and leave a comment telling me what your favorite thing to spread on toast is.
Then, go make these potatoes. Because you’re going to lurve ‘em silly. Sorta akin to how I lurve that fashion-show watchin’ hubby of mine.
Puffy Cheddar Roasted Potatoes
This lovely little recipe is so easy, you'll finish making it and wonder what you forgot to do. The combination of sharp cheddar and spicy horseradish mustard makes this side dish a great accompaniment to salmon or steak. And, if you've got a lot of picky eaters at your kitchen table, no worries. My hubby highly detests horseradish AND spicy mustard and said these potatoes were "absolutely delicious." I don't think I'll tell him how they got that way.
15-20 small new potatoes
4 tablespoons olive oil
OR to save calories, generously coat your potatoes with I Can’t Believe It’s Not Butter! Spray made with Extra Virgin Olive Oil
3 tablespoons horseradish mustard
1/2 tablespoon sea salt
1 1/2 cups sharp white cheddar, finely grated
Preheat oven to 400 degrees. Cut the potatoes in half then toss them into a 9x13 baking dish. Drizzle the olive oil and mustard over the potatoes, sprinkle with sea salt, the stir to coat. Sprinkle the shredded cheddar over the potatoes. Bake in preheated oven for 50-60 minutes, or until potatoes are golden brown and the cheese has puffed around the potatoes. Serve with your favorite meal, or stay tuned for my Spring Salmon recipe, arriving later this week!