Mrs. Ratledge made the best Parmesan potatoes when I was growing up. She made those and oven roasted pork chops many nights when I was over at their house.
I tried and tried to make the potatoes over the years. She wrote down the recipe, and she told me and gave tips. No cigar. Mine never turned out right. Turned out that she used shredded Parmesan cheese, and I used the shake cheese in a container, because that's the only kind of Parmesan I had heard about back in the day.
So, now I know the problem, and I can make those delicious potatoes any time I want.
Parmesan Potatoes (like Mrs. Ratledge used to make)
potatoes
olive oil
salt pepper
Parmesan cheese (shredded in a bag at the store)
That's the basics, and I also add garlic, parsley flakes, and other seasonings like Lowry's seasoning salt.
Wash and cut the potatoes in chunks with some skin on if the potatoes are newer with soft skins. You casn peel them if the skins are thick and tough. Chunks should be an inch by inch or close.
Get a plastic bag, or you can use a bowl. Put in potatoes and oil and shake or stir until potatoes are coated. You don't need a lot of oil. Maybe a tablespoon for 4 or 5 medium sized potatoes.
Shake seasonings in bag and massage the plastic bag to get them evenly distributed.
Add about cheese to the plastic bag and again shake and massage.
Put tin foil on a baking sheet with small sides. Pour potatoes out on the pan. Don't overcrowd.
Add a little cheese in bare spots with your hands until everything is coated.
Bake at 400 for around 30 minutes or until outside is brown and crispy.
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