These were SO good! They were
great to compliment the Cranberry Apple Pork we made for our Easter
dinner. I only had Russet potatoes
on-hand, so that’s what I substituted for the Red Potatoes. They turned out perfectly fine; just remember
you don’t need 8-9 potatoes if you make the same substitution, since Russet Potatoes are
much bigger than Red Potatoes.
Ingredients:
8-9 Red Skinned Potatoes
1 1/2 Cups Freshly
Shredded Parmesan Cheese
1 Teaspoon Garlic Powder
1 Teaspoon Dried Parsley
1 1/2 Teaspoons Salt
1 Teaspoon Black Pepper
3 Tablespoons Olive Oil
Directions:
Pre-heat oven to 375
degrees. Wash and cut your potatoes into bite-sized cubes and place them into a
large bowl. Add your seasonings and oil and mix. Add your Parmesan cheese and
mix until it coats all of the potatoes. Place potatoes on a cookie sheet and
bake 35-40 minutes, until nice and browned. Sprinkle with additional Parmesan
cheese and parsley when serving, if desired.
This recipe can be found here.
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