Tuesday, May 22, 2012

Parmesan Roasted Potatoes

Parmesan Roasted Potatoes


Today I woke up not knowing what to put on the blog. That decision was quickly made for me. As soon as I walked into the kitchen, I simply had to make Roasted Potatoes... no really I HAD to! I looked on my counter and found that a package of baby potatoes had started to root. The choice was made.

So here are a couple of tips. 1. When slicing the potatoes, slice them evenly. You want everything to be done at the same time. If you get lazy, you will wind up with some bites that are crunchy and others that are raw. Take your time. 2. Use less oil that you think you should, you aren't making hash browns :)

I am a fan of recipes that don't require a recipe and this is one of them! The first time you try this please follow the instructions, after that, go wild with whatever ingredients that make you smile!

These are not bad potatoes, they've just sprouted a little.

I removed the sprouts and pealed about half of them.

Dice evenly.

Add all ingredients.

Seriously good. I let these cook 45 minutes total because I don't like them as dark as they get after an hour.

Parmesan Roasted Potatoes

Recipe by Glenn Cazenave
Yield: Serves 4
  • 4 cups cubed potatoes
  • 3 tbsp olive oil
  • 1 tsp garlic salt
  • 1/2 tsp salt
  • 2 tsp paprika
  • 1 tsp pepper
  • 4 tbsp Parmesan cheese
  • pinch of chive for garnish
Cooking Directions
  1. Preheat your oven to 425 degrees.
  2. Place the cubed potatoes into a baking dish. I use a 9x9 inch pan.
  3. Use you fingers to thoroughly mix the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese in to the potatoes and carefully mix everything around until the seasonings coat each potato.
  4. Transfer the baking dish into the oven and bake for 30 minutes. Remove from the oven and toss the potatoes with a spatula or tongs. Put the baking dish back into the oven and bake for about 15 to 25 minutes more until they are golden and crispy.
  5. Season with a pinch of chives (if desired) and serve.

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