MONDAY RECIPE POST - PARMESAN ROASTED POTATOES - SERVES 6

 

Today's recipe comes from Spoon Fork Bacon, hosted by Terri and Jenny.  It looks like they used it as an appetizer, but I made mine a side dish and it was very yummy.  You can find the original recipe at this link.

Crispy Parmesan Potatoes

Serves: 6

Calories per serving: 176 

1/3 cup pre-grated Parmesan cheese (see in notes)

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

2 tablespoons melted, salted butter divided

2 pounds baby potatoes halved lengthwise

salt optional

Optional garnish and serving suggestion:

2 tablespoons thinly sliced chives

2/3 cup sour cream

 

Preheat oven to 400˚F.

In a small bowl stir together cheese, garlic powder, paprika, and black pepper.

Brush 1 tablespoon melted butter into the bottom of a glass 10”x14” baking dish.

Sprinkle cheese mixture evenly over brushed butter, in the baking dish.

Press cut-side of potatoes into the cheese mixture (trying not to move the potatoes once they are set down).

Carefully brush tops of potatoes with remaining butter and season with salt if you want(but I found that the extra salt isn’t needed due to the salt in the butter and cheese).

Roast potatoes for 28-32 minutes or until tops have wrinkled and potatoes are just fork tender.

Remove from oven and break apart any Parmesan crisp pieces connecting the potatoes together.

Transfer potatoes to a platter and top with chives. Serve with sour cream for dipping if you want!

  

Notes:

Pre-grated Parmesan cheese that you find in the refrigerated section of the grocery store. Do not freshly grate the Parmesan for this recipe. The pre-grated Parmesan melts and sticks to the potatoes the best and creates the best cheese blanket, which is just what you want!  (Denise's note: I grated my Parmesan using a microplaner similar to this one. I would be interested in using the pregrated product to see the difference, but I was very happy with the way mine turned out.)

Press the potatoes into the Parmesan mixture, don’t move them around. This will ensure a full and even coating of the Parmesan is crusted onto the potatoes.

It’s important to use potatoes similar in size for this dish to ensure even roasting.

Variations:

Add some herbs and/or other spices to the Parmesan mixture. we like adding cumin for a smoky kick or rosemary and thyme for an earthy flavor!

Add a teaspoon of honey to the remaining butter mixture for a sweet touch.

Serve the potatoes with ketchup, ranch, bbq sauce, or honey mustard instead of sour cream for dipping.

Reheating instructions

The potatoes really taste the best when they’re eaten fresh from the oven, but if you have leftovers, you can reheat them in the oven. 

To reheat the potatoes:

Preheat oven to 350˚F. Place Parmesan potatoes in a baking dish, cut-side down and cover baking dish tightly with foil. Roast for 10 minutes until heated through. Uncover and flip potatoes so they’re cut-side up. Lightly sprinkle with a little more Parmesan, salt and pepper. Continue to roast for an additional 5 minutes. Remove from heat and enjoy!

We both found this recipe delicious!  I served them on the side with a rib-eye steak (we don’t buy huge steaks but they are big enough to portion into thirds.  We each have a small portion, leaving the remaining third to be sliced thinly and made into sandwiches the next day.  It is a good way of controlling portions).  My other side was slices of sautéed tomatoes.

Thanks for looking, have a great day and...