Parmesan Herb Potatoes
Originally called Bada Bing Bada Banged Potatoes, this recipe comes from AllRecipes.com and is fairly easy to make.
NOTES:
1. Original recipe made 20 servings! Below is the adjusted amounts for 4-5 servings.
2. To get a head start with the potatoes, either chop them to size and boil them part way or, if using russet/Idaho potatoes, put whole potatoes in the microwave after poking them 4-6 times with a sharp knife (power 10 for 3-4 min).
3. Liz used russet/Idaho potatoes, baked them for 4 min at power 10 in the microwave, and prepared them as usual. They turned out fine. Jeanne doesn't care for skins on potatoes, so using russet/Idaho potatoes allows for removing skins and having enough potato left!
4. We don't care for rosemary and so left that out. And we also didn't have fresh parsley at the time.
INGREDIENTS
1-1/4 lbs of medium New potatoes (or russet/Idaho)
3 Tbl olive oil
1 Tbl butter
1/4 cup grated Parmesan, plus 2-3 Tbls more for later
3/4 tsp dried basil
3/4 tsp dried oregano
1/8 tsp dried tsp thyme
1/8 tsp dried tsp rosemary
1/8 tsp garlic powder
1/4 tsp crushed red pepper/cayenne
1/4 tsp salt
1/8 tsp pepper
2-1/4 tsp fresh parsley
PREPARATION
1. Partially cook the potatoes by putting whole potatoes in the microwave (see Note 2, above) and then removing skins and cutting to size. Set aside
2. Preheat an oven to 400 degrees F (200 degrees C).
3. Melt the butter.
4. In a large bowl, mix together the olive oil, butter, the main portion of Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper.
5. Add the potatoes and toss well. Place coated potatoes on baking sheet, leaving 1/2 inch space between each potato.
6. Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 20-30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining portion of Parmesan cheese.
NOTES:
1. Original recipe made 20 servings! Below is the adjusted amounts for 4-5 servings.
2. To get a head start with the potatoes, either chop them to size and boil them part way or, if using russet/Idaho potatoes, put whole potatoes in the microwave after poking them 4-6 times with a sharp knife (power 10 for 3-4 min).
3. Liz used russet/Idaho potatoes, baked them for 4 min at power 10 in the microwave, and prepared them as usual. They turned out fine. Jeanne doesn't care for skins on potatoes, so using russet/Idaho potatoes allows for removing skins and having enough potato left!
4. We don't care for rosemary and so left that out. And we also didn't have fresh parsley at the time.
INGREDIENTS
1-1/4 lbs of medium New potatoes (or russet/Idaho)
3 Tbl olive oil
1 Tbl butter
1/4 cup grated Parmesan, plus 2-3 Tbls more for later
3/4 tsp dried basil
3/4 tsp dried oregano
1/8 tsp dried tsp thyme
1/8 tsp dried tsp rosemary
1/8 tsp garlic powder
1/4 tsp crushed red pepper/cayenne
1/4 tsp salt
1/8 tsp pepper
2-1/4 tsp fresh parsley
PREPARATION
1. Partially cook the potatoes by putting whole potatoes in the microwave (see Note 2, above) and then removing skins and cutting to size. Set aside
2. Preheat an oven to 400 degrees F (200 degrees C).
3. Melt the butter.
4. In a large bowl, mix together the olive oil, butter, the main portion of Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper.
5. Add the potatoes and toss well. Place coated potatoes on baking sheet, leaving 1/2 inch space between each potato.
6. Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 20-30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining portion of Parmesan cheese.
Comments