April 2026 - Toronto ON
I tried these and John pronounced them a keeper, so here it is!
I really only eyeballed the ingredients for two of us. As I mention below, I improvised with a russet potato.
I think this would be great with sweet potatoes!
Ingredients
¾ pound mini gold potatoes scrubbed and halved. I sliced 1 large russet potato into 5 pieces
1 ½ tablespoons extra-virgin olive oil
¼ teaspoon garlic powder
onion powder
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
2 ½ ounces Parmesan cheese freshly grated, a heaping 3/4 cup
2 teaspoons truffle oil optional
Instructions
Place a rack in the center of your oven and preheat to 400°F. In a large bowl, toss the potatoes with the oil, garlic powder, salt, and pepper.
Line a baking sheet with parchment paper.
Grate the cheese directly over an 8x10-inch or similarly sized baking dish, then spread into a single layer.
Nestle the potatoes tightly beside each other in rows in the baking dish, cut side down, so you have a potato "sheet."
Bake until the Parmesan is deep golden brown, about 50 to 60 minutes, depending upon your dish and oven.
Let cool, until the cheese hardens into a delish crispy layer, about 5 minutes. Drizzle the truffle oil over the top (if using).
The recipe sounds great.
ReplyDeleteThe idea of the Parmesan forming a crisp golden layer underneath is especially appealing, and the simple seasoning lets the potatoes really shine. It is the kind of straightforward, comforting dish that tends to become a regular once it earns its place at the table.
ReplyDeleteSounds good.
ReplyDelete