Wednesday, 16 April 2014

Parmesan Roasted Potatoes

Well, I admit it! These aren't on the diet. But I had to do something to stave off an attack by a grilled cheese sandwich, which absolutely isn't on the diet. 

There isn't too much to say about these, apart from the fact that they are really, really good. Really.

6 servings
1 hour 15 minutes - 30 minutes prep time

Parmesan Roasted Potatoes

1.5 kilograms (3 pounds) potatoes
100 grams (3 ounces) Parmesan cheese, finely grated (about 1 cup)
3 tablespoons flour
1 teaspoon sweet Hungarian paprika
1/2 teaspoon salt
freshly ground black pepper to taste
4 to 5 tablespoons unsalted butter

Peel the potatoes and cut them into bite-sized pieces. Put them in a large pot with water to cover and bring them to a boil. Boil for 8 to 10 minutes, then drain them well.

Meanwhile, preheat the oven to 400°F. Line a baking tray with a sheet of parchment paper. Grate the cheese very finely (I grated mine on my finest grater, then chopped it some more on the cutting board). Mix it in a small mixing bowl with the flour, paprika, salt, and pepper.

Melt 4 tablespoons of butter in another small mixing bowl.

Once the potatoes are boiled and drained, put them in batches - you will have 5 or 6 batches - into the butter and turn them to coat them evenly with the butter. Carefully lift them out, draining off any excess butter back into the mixing bowl, and put them in the bowl of grated cheese. Turn them carefully in the cheese mixture as well, then lift them out carefully, shaking any excess cheese back into the bowl, and place them on the prepared sheet of parchment. Continue with the remaining potatoes,  until they are all done. You may need to melt another tablespoon of butter to finish, if you run out before you are done.

Bake the potatoes at 400°F for 45 minutes, until golden brown and crunchy. Gently stir them once while they cook, at the 20 or 25 minute point.

Last year at this time I made Maple Sponge Pudding

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