Garlic and Parmesan Roasted Potatoes
Parmesan potatoes are a delicious and easy side dish to prepare. If you want to make a good impression with your diners I suggest you try them, they are baked in the oven and flavored with aromas, spices, Parmesan cheese and a little pecorino cheese that gives the potatoes a decidedly delicious aroma and flavor. After preparing the potatoes, which have been a huge success, I thought I would try the "parmesan" version and I must say that these Parmesan potatoes, in chunks, were really liked. CRISPY BAKED POTATOES a tasty side dish rich in taste. The potatoes in wedges are flavored with a mix of breadcrumbs, Parmesan and aromas that during baking, will give the surface of the tuber, a crunchy and tasty consistency. The inside, on the other hand, will be soft.
Ingredients for 4 people
500 g potatoes60 g grated Parmesan cheese20 g grated aged pecorino cheese About 30 g of breadcrumbsrosemary to tastesage to tasteoregano to tasteblack pepper to tastechili powder to taste1 clove of garlicextra virgin olive oil to tastesalt to taste
Preparation
To prepare the Parmesan potatoes, peel the potatoes and wash them under running water. Cut them into chunks and put them in a bowl full of water, soaking for half an hour. After that time, drain and rinse. Put them back in the bowl and add all the other ingredients: grated Parmesan and pecorino cheese, breadcrumbs and spices. I used rosemary, sage, oregano, black pepper and a pinch of red chili powder. Then add the garlic pressed in a garlic squeezer, if you prefer you can omit it. Add olive oil and salt and stir with your hands so as to flavor all the potatoes and making sure that the breading sticks well. Line a baking tray with parchment paper and pour the potatoes making sure that they do not overlap (the ideal would be to put them on a single layer) together with the remaining breading that will remain on the bottom of the bowl. Bake for about 30 minutes at 200°, taking care to turn them from time to time. The Parmesan potatoes will be ready when they are golden on the surface and crispy, a light tasty 🙂 crust will form. Obviously the more Parmesan potatoes are seasoned the tastier they are so you can dose the ingredients as you prefer, perhaps adding more or less cheese depending on your preferences. Parmesan potatoes cooked in this way are crispy on the outside and really soft on the inside.
My recommendation:Serve the potatoes to accompany the CRUNCHY CHICKEN NUGGETS.
Parmesan potatoes are a delicious and easy side dish to prepare. If you want to make a good impression with your diners I suggest you try them, they are baked in the oven and flavored with aromas, spices, Parmesan cheese and a little pecorino cheese that gives the potatoes a decidedly delicious aroma and flavor. After preparing the potatoes, which have been a huge success, I thought I would try the "parmesan" version and I must say that these Parmesan potatoes, in chunks, were really liked. CRISPY BAKED POTATOES a tasty side dish rich in taste. The potatoes in wedges are flavored with a mix of breadcrumbs, Parmesan and aromas that during baking, will give the surface of the tuber, a crunchy and tasty consistency. The inside, on the other hand, will be soft.
Ingredients for 4 people
500 g potatoes
60 g grated Parmesan cheese
20 g grated aged pecorino cheese
About 30 g of breadcrumbs
rosemary to taste
sage to taste
oregano to taste
black pepper to taste
chili powder to taste
1 clove of garlic
extra virgin olive oil to taste
salt to taste
Preparation
To prepare the Parmesan potatoes, peel the potatoes and wash them under running water. Cut them into chunks and put them in a bowl full of water, soaking for half an hour. After that time, drain and rinse. Put them back in the bowl and add all the other ingredients: grated Parmesan and pecorino cheese, breadcrumbs and spices. I used rosemary, sage, oregano, black pepper and a pinch of red chili powder. Then add the garlic pressed in a garlic squeezer, if you prefer you can omit it. Add olive oil and salt and stir with your hands so as to flavor all the potatoes and making sure that the breading sticks well. Line a baking tray with parchment paper and pour the potatoes making sure that they do not overlap (the ideal would be to put them on a single layer) together with the remaining breading that will remain on the bottom of the bowl. Bake for about 30 minutes at 200°, taking care to turn them from time to time. The Parmesan potatoes will be ready when they are golden on the surface and crispy, a light tasty 🙂 crust will form. Obviously the more Parmesan potatoes are seasoned the tastier they are so you can dose the ingredients as you prefer, perhaps adding more or less cheese depending on your preferences. Parmesan potatoes cooked in this way are crispy on the outside and really soft on the inside.
My recommendation:
Serve the potatoes to accompany the CRUNCHY CHICKEN NUGGETS.
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