INTRODUCTION
I eat every day. I eat at restaurants, other people's houses, and at home, to name a few. There are so many good dishes out there and every once in a while I attempt them at home. Sometimes they are successful, sometimes not so much. But when I do make something I like, I want to keep the recipe in a place where I have quick access to it. So, here comes my new Food Blog. It is a place I can add recipes I like on a continuous basis and I can share these recipes with you. So, if you have a recipe that you want to share, please send it to me at 1Lauren23@gmail.com. I will cook/bake it, and if it works for me too, I will add it to my Blog. !!Welcome!! And Let's Eat.
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Thursday, November 16, 2017
Crispy Parmesan Potatoes
These potatoes are easy to make and if you are a fan of parmesan cheese like I am, they are very tasty. I just "about" the recipe as I usually just cook for one. If you do it this way just make sure you have enough of the cheese mixture covering the bottom of the pan. This works well in a glass baking dish as well.
INGREDIENTS:
- 750 g / 1.5 lb baby potatoes , halved (about 3.5cm / 1.75", 20 - 24 potatoes)
- 2 tbsp olive oil , plus more for drizzling
Parmesan Mixture:
- 1/2 cup / 50 g grated parmesan , the sand-like type (use ONLY finely grated, NOT shredded)
- 1/2 tsp garlic powder (or sub with onion powder)
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1/4 tsp salt (leave out to lower sodium)
- 1/2 tsp black pepper
Preheat oven to 200C/400F.
Mix Parmesan Mixture in a bowl.
Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
Place potatoes cut side down, pressing firmly.
Drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden.
REST for 5 minutes. Then use a spatula to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
Serve as is or with sour cream, yoghurt, tzatziki, of whatever else you wish to dip them into.
This is (sort of) how they look. I skimped on the cheese this time so some didn't come out as crusty as they should have, but they tasted good anyway.
Here is a Youtube video that quickly shows you how to make these:
You can try this recipe with cauliflower as well, although I haven't done that yet. Cut the florets so there is a large flat surface to push into parmesan mixture and bake for 20 minutes in a 390°F oven.
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