Wednesday Recipes--November Sharing continued--Potatoes!

This recipe comes from my friend, Dawn Lee. She's a retired English professor from my college, Charleston Southern University. She's not a writer but is an avid reader and a great supporter of mine. We've known each other for over two decades!

Part of our story is we get together when we can to enjoy yummy food and talk about students and books. Just in case you've ever wondered--I truly do love to cook and I actually talk about recipes for fun. That's why she brought up this recipe that she loves and shares with family. What recipe do you share?

Blessings, Christina

Crispy Parmesan Potatoes

Ingredients:

1 pound baby Dutch Yellow potatoes

½ stick (4 tablespoons) unsalted butter, melted

½ cup freshly grated Parmesan cheese (about 1 ½ ounces)

1 teaspoon garlic powder

1 teaspoon dried oregano

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

Directions:

1.      Preheat the oven to 425.

2.      Cut the potatoes in half lengthwise. Use a sharp knife to score the potatoes by cutting a ¼ inch deep crosshatch pattern on the cut side of each potato half.

3.      Using a silicone spatula, mix together the melted butter, Parmesan, garlic powder, oregano, and ½ teaspoon black pepper in a 9 x 13-inch baking dish until it creates a paste. Use the spatula to spread the cheese mixture into an even layer, completely covering the base of the pan.

4.      Place the potatoes cut side down in the prepared baking dish. Try not to move the potatoes around once you get them in the dish. Use a pastry brush to brush the olive oil on the tops of the potatoes. Season the potato skins with a pinch of salt and pepper.

5.      Bake for 20 to 30 minutes until the potatoes are fork-tender and the Parmesan is crispy and browned.

6.      Use a fork to remove the potatoes from the baking dish. The cut side of the potato should be crusted in the cheese. Transfer the potatoes to a serving platter and serve immediately.

Note: Dawn shared this with me from a favorite cookbook, Valerie Bertinelli’s Indulge.