Donzi's Blog

Not totally sure what this is all going to be about yet but it will definitely involve food


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Red Potatoes with Parmesan

This is my first post, so please bear with me. I love to cook. I love to eat. Coincidentally I’m also always browsing food blogs and recipes online. I wanted to make my own recipes available to others, as well as share the ones I liked and/or tweaks I’ve made. Because I certainly can’t leave a recipe alone… Where’s the fun in that?

So… onto my first recipe.

I found this one the other day on Pintrest (my latest addiction). Yes, I know I’m late to the game there.

I liked this recipe because it is incredibly versatile. And good. I’ve made my own tweaks to it and like it better for it.

6 small red potatoes, cut in quarters
1/4 cup of butter or margarine
shredded parmesan cheese
garlic powder, onion powder, salt, pepper
olive oil

Pre-heat oven to 400 degrees. Melt butter and pour into a 9×13 pan* and spread evenly across the bottom. Generously sprinkle Parmesan cheese** and add your seasonings on top of the cheese. I don’t really measure a lot of things so I just did a good shake of the garlic, onion and pepper on the bottom. Place the potatoes face down on the butter and seasonings. I ended up quartering my potatoes just so that they would cook more quickly and would fit into my dish better but halves would work just as well. Brush a little olive oil on your potato skin tops and sprinkle sea salt on. This will give your potatoes a little crunch on the skin.

Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 to 10 minutes before removing from pan.

*Here’s my first deviation. I’m lazy. I don’t like a lot of dirty dishes. I grabbed a CorningWare dish, added butter to it and stuffed it in my pre-heating oven until it all melted. When it didn’t quite cover the bottom, I added a little extra. I’m a rebel like that.

**I think this would work well with a variety of cheeses. I’d like to try it with a combo of parmesan and Asiago. I also want to experiment with more herbs. I think a little rosemary in it would be good as well. Hopefully I’ll be posting results of that later.

These potatoes ended up tasting great as well as looking good. The shredded parmesan browned at the edges and gave them a very appealing look. Maybe when I update I’ll get fancy and post a picture as well.

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