Name: Pappas Restaurant and Sports Bars Sides Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb baby Yukon Gold potatoes; 2 tbs extra-virgin olive oil; 3 cloves garlic cloves, minced; 1 tbs grated Parmesan cheese; 1 tsp fresh rosemary, finely chopped; 3 tsp kosher salt; 1 tsp freshly ground black pepper; 8 oz mixed greens (spinach, baby kale, Swiss chard), roughly chopped; 1 tbs unsalted butter; 1 tbs extra-virgin olive oil; 2 cloves garlic cloves, thinly sliced; 1 tbs fresh lemon juice; 1 tsp lemon zest; 0.25 tsp red pepper flakes; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 cups day-old crusty bread (baguette or country loaf), cut into 1/2-inch cubes; 3 tbs extra-virgin olive oil; 0.5 tsp garlic powder; 0.5 tsp dried Italian herbs (oregano, basil, thyme); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper

Method

Roasted Garlic Parmesan Potatoes

1
Preheat and prepare potatoes
Preheat oven to 425°F (220°C). Wash and dry the baby Yukon Gold potatoes. If any potatoes are larger than 1 1/2 inches, halve them so sizes are uniform for even cooking.
2
Toss with oil and seasonings
In a large bowl, combine 2 tbs extra-virgin olive oil, minced garlic, 1 tbs grated Parmesan, 1 tsp chopped rosemary, 2 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Add the potatoes and toss thoroughly to coat.
3
Roast
Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast in the preheated oven for 25–30 minutes, stirring or flipping once at 15 minutes, until potatoes are golden brown and tender when pierced with a fork.
4
Finish and check seasoning
Remove from oven and immediately toss with the remaining 1 tbs grated Parmesan (if desired) and taste for seasoning; add remaining 1 tsp kosher salt or more pepper as needed. Serve hot.

Lemon Garlic Sautéed Greens

5
Prepare skillet and aromatics
Heat a large skillet over medium heat. Add 1 tbs olive oil and 1 tbs unsalted butter. Once butter has melted and begins to foam, add the 2 sliced garlic cloves and 1/4 tsp red pepper flakes. Sauté for 30–45 seconds until fragrant and garlic is just golden (do not brown).
6
Wilt the greens
Add the 8 oz mixed greens to the skillet in batches, allowing each addition to wilt slightly before adding more. Use tongs to toss and fold the greens so they cook evenly, about 3–4 minutes total until mostly wilted but still bright green.
7
Season and finish
Remove skillet from heat. Stir in 1 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Transfer to a serving bowl and serve immediately.

Herbed Crusty Bread Croutons

8
Preheat oven and toss bread
Preheat oven to 375°F (190°C). In a large bowl, combine 3 tbs extra-virgin olive oil, 1/2 tsp garlic powder, 1/2 tsp dried Italian herbs, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Add 4 cups cubed day-old bread and toss until cubes are evenly coated.
9
Bake to crisp
Spread bread cubes in a single layer on a baking sheet. Bake for 12–15 minutes, tossing once halfway through, until the croutons are golden and crisp. If you prefer extra-crisp, bake an additional 3–5 minutes, watching closely to avoid burning.
10
Cool and serve
Remove from oven and let cool on the baking sheet for 5 minutes to crisp further. Use immediately as a crunchy side garnish or store cooled croutons in an airtight container for up to 3 days.

Sides Recipe

Ingredients

Roasted Garlic Parmesan Potatoes

Lemon Garlic Sautéed Greens

Herbed Crusty Bread Croutons

Method

Roasted Garlic Parmesan Potatoes

Preheat and prepare potatoes

Toss with oil and seasonings

Roast

Finish and check seasoning

Lemon Garlic Sautéed Greens

Prepare skillet and aromatics

Wilt the greens

Season and finish

Herbed Crusty Bread Croutons

Preheat oven and toss bread

Bake to crisp

Cool and serve

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