Roasted Parmesan potatoes

One of the best things about writing a cookbook has been the feedback I have received from my readers, reviewers and participants in my cooking classes. Many have commented on the straight-forward, no-nonsense way I have explained the recipes and the consistently good results enjoyed.Closer to home, my dear Joe has NEVER ( you read that right! ) actually cooked before. Long story…. the good news, he is learning to cook now, and doing very well indeed.

One night last week, he headed into the kitchen ( I stayed on the sofa, knitting!! ) and turned out these luscious roasted potatoes. The results, they were golden perfection,crispy on the outside, soft on the inside. Hope you will try some soon…. PS The good news….Flickr photo success, at last. The bad news, I lost my comments from the original post.

Roasted Parmesan Potatoes

Potatoes are one of the most satisfying veggies to serve. This recipe is quick and easy to make and delicious to enjoy! Sure to become a family favorite. Try them with homemade Garden Salsa (recipe in book) or a drizzle of light sour cream. Serves 2 as a main course and 4 as a side dish.

4 large unpeeled potatoes (red preferably), each cut in ¼’s

3 T. unbleached flour

1 teas. sea salt

½ teas. freshly-ground pepper

1 teas. Mrs. Dash Original Blend or Spike Seasoning Blend

3 T. finely grated Parmesan cheese

2 T. chopped dried parsley 

Optional: Also add, 1 T. mixed dried herbs. Suggested: crushed dried thyme, rosemary,savory,oregano – your choice of blend.   

 1/3 C. olive oil or vegetable oil  

 Preheat oven to 350. Grease a 9” square baking pan and set aside. In a small bowl, combine flour, herbs, spices and cheese. Pour oil in another small bowl. Dip each potato piece, first in the oil, coating all sides, then in the flour mix, shaking off excess coating. Place in one layer in prepared baking dish. Continue until all potato pieces are completed in same manner. Cover pan with foil and bake 1-1 ¼ hours, turning potatoes once to cook evenly. Potatoes should be crispy on the outside and soft on the inside (test with a fork) when cooked. Serve immediately.Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking the Meatless Way

2 responses

  1. Oh… SO YUMMY!

    Now I’m hungry -again!

  2. Hi Z, Let me know if you give these a try, just as yummy to taste as to look at and VERY easy to make!!! Hope you had a lovely Easter, BFN, Geraldine 🙂

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