Quick & Crunchy Parmesan Crusted Potatoes
This recipe comes from my dear friend Ann at The Fountain Avenue Kitchen
My friend Ann posted these amazing Parmesan Crusted Potatoes just before St Patrick’s Day and I have been dying to try them ever since. When I heard that the plan for lunch with the big family yesterday (day before Easter) was to have my sister’s famous fried fish, I totally seized the opportunity to make those parmesan crusted potatoes to go with it.
What is really funny is the amount of “kitchen banter” that goes on in my family. We have so many cooks in the house and everyone has their own opinion on how things “should” be done. Nobody is shy at all about expressing their opinion. This was my first time making these potatoes and of course the recipe was not to scale for the amount of people we were feeding. I faithfully multiplied the amount of oil and cheese, and made a huge platter of potatoes that were swimming in olive oil and cheese. Not that anybody really minded, but they all had something to say about it. We don’t eat fatty foods all that often … my brother-in-law and I were snatching bits of fried cheese from the baking sheet and saying “who needs the potatoes?” … it was funny. All in all everyone loved the potatoes (they all completely disappeared, so I know they were a hit!), but I felt I really needed to make these babies again with a little less oil.
So today I am home alone while my kids are off having some time with their dad and, since I was starving after 4 miles on the treadmill this morning, it seemed like the perfect opportunity to try the potatoes again. I tried pre-cooking the potatoes a bit this time (mostly because I was impatient to eat!), spraying the pan with cooking spray, and cutting down on the amount of oil. It worked like a dream … I could totally just eat these for dinner … seriously, why would you need anything besides cheese-crusted potatoes?
- 2 long, thin russet potatoes
- 1/2 - 1 Tablespoon olive oil
- 2 - 4 Tablespoons freshly grated Parmesan cheese
- Red Robin Seasoning & freshly ground black pepper
- Freshly snipped chives or green onion, for garnish
- Wash the potatoes and sprinkle them lightly with salt, then poke each potato and set them in the microwave. Microwave on high for about 3 minutes or until they are slightly tender.
- Look at the potatoes and find the best way to slice them lengthwise to result in two thin halves.
- Take a small baking sheet and spray with cooking spray, then pour in the olive oil and spread it around on the pan as best you can. Sprinkle the shredded cheese on top of the oil, covering an area that's about the right size for the potatoes. Sprinkle the potatoes with Red Robin Seasoning and fresh ground pepper, and do the same for the cheese in the pan.
- Set the potatoes with the cut side down directly on the cheese and oil mixture, trying to tuck the cheese underneath the potatoes to leave as few "stragglers" as possible.
- Bake at 400 degrees for about 15 minutes or until the potatoes are completely tender when poked with a fork and the cheese is nicely browned and crusty.
- Using a spatula, carefully remove the potatoes from the pan (they might resist at first, but if you can get the spatula to slide under the cheesy crust a bit, then you can push the spatula under the potatoes quite nicely.
- Set the 'taters on your serving plate with the cheesey side up. Sprinkle with chives or green onion and serve!
If you are up-sizing the recipe, you don't need to multiply the amount of oil ... just make sure you have enough to cover the pan (especially where your potatoes are sitting).
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