Monday

Oven Roasted Potatoes


These potatoes are better than the regular oven baked potatoes because they have a secret ingredient, Parmesan cheese. You just can't stop eating them. So don't.


For this post I used Trader Joe's Potato Medley, which is a mix of red, gold and purple potatoes. You can find bags of mixed potatoes in regular markets too. But you can use any potato really.

Pay attention when you cut the shallots or onions. If you cut them too thin you will end up with strips of inedible charred stuff.

Serve 4 - 5

What You Need:
I did not put the exact measurement on purpose. You will see why.
  • 2 lb potatoes 
  • 2 shallots cut in thick strips 1/4 inch (you can choose not to add them or to use red onions instead)
  • 6 garlic cloves sliced (you can also choose not to add them)
  • Olive oil
  • 1 tablespoon dry Parsley OR 2 tablespoons fresh chopped parsley
  • Salt and Pepper to taste
  • Parmesan cheese grated (freshly grated is better of course)
FYI: Here is a pic of Trader Joe's Potato Medley, the beautiful mix of red, gold and purple potatoes.
You can use yellow or purple onions instead of the shallots.

Optional: 1 teaspoon thyme or rosemary (fresh or dry)
You can skip the shallots and garlic but don't skip the Parmesan.

What To Do:



Preheat oven to 375 F.
Wash the potatoes and scrub them well.
Dry them with paper towel.


 
Cut the potatoes in wedges.
How? well, cut them lengthwise once and then cut each half in 2, 3 or 4 wedges depending on how big the potatoes are. They should be 1 inch thick.

NOTE: It is important not to have thick pieces of potatoes because they might cook before the shallots and the shallots will burn by the time the potatoes are done.


Put them in a bowl along with the shallots and garlic.
Then add salt, pepper, parsley and enough olive oil to coat potatoes evenly. I am usually very generous with salt and olive oil.





Place the potatoes on a baking sheet in a single layer.
I usually add some more salt and olive oil, but not too much.

NOTE: I lined the baking sheet with foil to make it easier to clean.



Bake them for 25 - 35 minutes or until the potatoes are fork tender. Check after 25 minutes. Careful not to burn the shallots.




They already look delicious.
You could stop here and choose not to add the cheese, but you will miss the yumminess.

So there is only one more step.




Transfer the potatoes to a baking dish.
They do not need to be in a single layer anymore.
Add a generous coat of grated Parmesan, the secret ingredient.





Turn off the oven and turn on the broiler on high.
Broil  the potatoes for 3 minutes.
Leave the oven door partially open.
And that's it!





Here I'm having oven baked potatoes with beef teriyaki and steamed broccoli.




updated August 23, 2013

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