Tonight’s side dish will be a super alternative to the local favorites, French fries, or boiled/German potatoes. Every once in a while I let fly with something a little different. I don’t know if I stole this recipe, or made it up, but it’s good.
Start with a bag of plain ol’ russet potatoes. Pull out one medium spud per person. I’m cooking for two. Adjust amounts accordingly. Other ingredients tonight will be:
2 tbsp Olive oil
Tsp Basil
Tsp Garlic salt (or to taste)
Tbsp Tony Chachere’s all-purpose seasoning (or to taste)
¼ cup Parmesan cheese (either fresh-grated, or in a can)
Preheat your oven to 475 degrees. Wash them taters real good with a sponge or scrubber (do not peel). Cut into bite-size pieces. In a large bowl, toss spuds, olive oil, garlic salt, basil, and Tony’s. Spread evenly in a single layer on a shallow baking pan (I line with foil, cause I’m not that into washing dishes). Sprinkle parmesan cheese over potatoes. Poke ‘em in the oven for ½ an hour. Check after 15 minutes to see if the olive oil is raising hell—that’s a good thing.
Remove when tender. Do not taste right away, or you’ll burn the crap out of the roof of your mouth!
Enjoy!
Subscribe to:
Post Comments (Atom)
Posts
I can testify that these potatoes are some of the best i have had!
ReplyDeleteStacy
I had the potatoes w/Chris over the weekend. While watching him clean up after dinner (hey, I was busy drinking!),I stood by the potato pan popping these tasty spuds in my mouth. MMMM MMMM. Can't wait to surprise my spouse with 'em. frank
ReplyDeleteThanks, Frank! That is one of my favorite potato recipes. My theory is that if you put enough garlic in anything it ends up tasty.
ReplyDelete