Bacon of Piglove started this Shopping Around The World but Phenny of Easy Blog is in charge of this months edition.
This month Phenny says he wants potato dishes for the recipe. OK Phenny, Shoko is going to assist mom with this yummy recipe.
Our meal this month is:
Crispy Roasted Parmesan Potatoes
35 minutes for a total time of 45 minutes.
You will need:
250 Grams Kraft Parmesan Cheese
1 bag of 750g/1.5 Ib.baby potatoes, halved
2 tbsp of olive oil plus some for drizzling
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup grated parmesan, the sand like type.
3/4C sour cream
green onions chopped…have lots if you like them!
1 bunch $0.99
Drizzle oil in 9 X 13″ glass baking dish. 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. You’ll regret it!
Place potatoes cut side down, pressing firmly.
Optional: drizzle the top of potatoes with a touch of oil or spray with oil, then sprinkle with salt. Mom used olive oil Pam from her cupboard of goodies.
Bake potatoes for 35 to 40 minutes or until they are soft and the parmesan crust is a deep golden….no problems, you can check through the glass.
Let them rest for 5 minutes. Then use a spatula to cut between every 4 or so potatoes (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 the platter.
Mom, this picture doesn’t show the texture very well….how bout a close-up?
Serve with dipping sauce, if using, and sprinkle over extra green onion if desired. Serve as a side dish or nibbles!
Dad said, “These are surprisingly delicious…watching your mom I had to wonder.” Makes ya feel good, eh mom? mol