I love potatoes. Oh my gosh, how I love them. If I am going to load up on carbs, this is what I am going to enjoy. I will take a good ol’ baked potato over pasta or rice any day. Recently, I was at an Italian restaurant and noticed that the girl next to me had ordered a baked potato with steak. That confirmed to me that this place does serve potatoes so I knew it was an option.
Now, I really wanted meatballs. I knew it would sound ridiculous for me to ask for a plate of meatballs with a side of loaded baked potato but I figured what the heck and did it anyway. My gosh, it was amazing!
This Italian restaurant coated their potatoes with parmesan cheese and sea salt along with some Italian seasoning. It really gave that baked potato an amazing and particular taste. I knew I had to repeat it at home so I did.
Instead of using a a baked potato, I took chunks of potato and tossed them in olive oil, sea salt, parmesan cheese and some Italian seasoning. The results were amazing. Parmesan coated roasted potato chunks. Dee-lish!
Photo and recipe courtesy of My Incredible Recipes.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you feel these are getting dry, add a couple of tablespoons of chicken broth.
You can fix these faster by microwaving some red potatoes till done.. cool completely then cut into cubes, toss in olive oil and the seasoning.. brown in a very hot non stick skillet till toasty brown then grate on the Parmesan cheese…. I usually mic the potatoes in the morning, put in fridge till needed.
I like your suggestion and I usually do similar – but I don’t nuke the potatoes until they are done, just about 80% done so they finish when frying. I’ve found that it they are fried when already completely cooked, they absorb too much oil.
They sound wonderful 🙂
Sounds great although I”m sure steps 5 and 6 should be reversed.
They ARE good! I did think it a bit odd to dirty up a bowl coating them, then adding into a pot of boiling broth…seems like you could just add the ‘spice’ onto everything in the bake pan….then the pot isn’t greasy, either!
I split the parmesan also- adding across the top of spuds after turning 1/2 way through baking…
skip the bowl-i tossed the potato chunks into a plastic ziplock bag with the olive oil and ‘massaged’ the bag till they were all coated
The quality of the done potatoes was pretty good. However there was almost no flavor. I’m going to try them again using totally different spices.
i love these receips always looking for something different to eat
Sounds backward, coating them first, then boiling them in broth. Doesn’t the coating just wash right off?