Tag: gordon ramsey mashed potatoes

Parmesan Garlic Baked Potatoes

Meet your new favorite side dish. A crispy parmesan crusted potato half infused with garlic and butter. This is SO EASY, it’s an “everyday” recipe but it well also be your go to recipe for company. Skill level 2/10, just don’t cut yourself with the knife.

Start with some butter, seasoning and parmesan in a glass baking pan. Scrub up some potatoes, cut in half and place cut side down on the parmesan. Bake and allow to cool in the dish for a few minutes to firm up a crust and you are good to go.

Rating

 I’m getting too many recipes of the year candidates. I experimented on my wife on Saturday with this. She loved it so much I
had to repeat it the following day (Mother’s Day) to go with her
porterhouse steak. That is high praise folks.

Notes: I used the traditional russet baking potatoes but any potatoes should be fine. Adjust the spices/salt/pepper/garlic to taste. A little less butter would work but with this amount the taste will infuse into the potato better.

The glass baking dish will help this not to stick but some recipes call for non-stick pans or foil. I’m a little leery of the foil.

The potatoes must fit flat in the dish. Pick a dish size that fit the amount you need and adjust the ingredients to cover the bottom correctly.

These warm up nicely in a microwave and taste very good but are not quite as nice looking so great for left overs but not a cook ahead recipe for company.
 
Serving amount will be a little less then you think. These are very filling. If you normally eat a whole baked potato, the whole half will be about right.

 Preheat oven to 400 degrees convection (425 regular).

 Melt butter in a microwave (about 30 seconds). This is 4 T in a 5 by 9 glass baking dish.

Spread the butter over the bottom of the pan. Sprinkle with 1 1/2 tsp of 7:2:2 (linky) (or 1 tsp of course salt with 1/4 tsp each of granular garlic and pepper). Sprinkle 1/2 cup of grated parmesan. Fresh is better and I love Parmigiano Reggiano from Sam’s Club.

 Scrub 2 medium russet and cut in half.

 Lay the cut potatoes flat on the parmesan mixture cut side down.

 Bake until potatoes are done. About 40 minutes. A done potato is 210 degrees.

 Remove from oven and allow to cook for 5 minutes to let crust form. Then run a knife around the potato so the crust does not pull off.

Remove from the pan carefully and serve. They will stay hot for quite a while.

Parmesan Garlic Baked Potatoes
by DrDan at 101 Cooking for Two May-18-2013

Meet your new favorite side dish. A crispy parmesan crusted potato half infused with garlic and butter. This is SO EASY, it’s an “everyday” recipe but it well also be your go to recipe for company. Skill level 2/10, just don’t cut yourself with the knife.
Ingredients
  • 2 medium russet potatoes
  • 4 T butter
  • 1 1/2 t 7:2:1 or 7:2:2 seasoning ( kosher salt/pepper/granular garlic))
  • 1/2 cup grated Parmesan cheese (fresh if possible)
Instructions
1) Preheat oven to 400 degrees convection (425 regular).2) Melt 4 T butter in a 5 by 9 glass baking dish. Adjust size and amount of ingredients to fit your needs.3) Spread the butter over the bottom of the pan. Sprinkle with 1 1/2 tsp of 7:2:2 (or 1 tsp of course salt with 1/4 tsp each of granular garlic and pepper). Sprinkle 1/2 cup of grated parmesan4) Scrub 2 medium russet and cut in half. Adjust amount and type of potatoes to your needs. 5) Lay the cut potatoes flat on the parmesan mixture cut side down.6) Bake until potatoes are done. About 40 minutes. A done potato is 210 degrees.7) Remove from oven and allow to cook for 5 minutes to let crust form. Then run a knife around the potato so the crust does not pull off.Remove from the pan carefully and serve. They will stay hot for quite a while.8) These warm up nicely in a microwave and taste very good but are not quite as nice looking so great for left overs but not a cook ahead recipe for company.
Details

Prep time: 5 mins Cook time: 40 mins Total time: 45 mins Yield: 4 servings

Updated

May 18 2013

Dan Mikesell

Crispy Potato Wedges

I am all about crispy potatoes. They are probably my favorite way to eat potatoes, second only to those covered in a cheese sauce… I’ve found that too often I am faced with potatoes that are cooked just until fork tender rather than to the point of crisping their edges. I don’t like potatoes in general that much so if I am going to eat them, I would like for them to at least be good.

My Husband loooooves potatoes so I end up making them a lot as a side for dinner. He will eat them any way I serve them, as long as they are plain without any cheese or anything on them (which makes me sad). Since I have a preference though, I always try and crisp up our oven roasted potatoes. So that is what I am going to share with you. And it isn’t so much of a recipe that I have but a technique. I used to just dice up some potatoes, place them on a sheet pan, toss them with oil and seasonings, then put them in the oven. While most of that has remained the same, I’ve learned a few things.

#1- Avoid russet potatoes. Not all together, just for our purposes here. Russets are a starchy potato, best used for anything that doesn’t need to hold its shape such as mashed potatoes. New potatoes or “waxy” potatoes like the tiny red ones, fingerlings, etc. fall into this category. They hold their shape really well and are great for roasting. I used Yukon Gold potatoes for these wedges since they are large and can be cut into the best wedge shape, but you can use any of the new potatoes with the same technique and have wonderful results. Yukon Golds are actually a medium starch variety and can be used well for both mashing and roasting.

#2- Preheat your baking sheet. This allows the potatoes to start cooking almost immediately once they touch the pan. This speeds up the cooking process and creates a crispier exterior.

#3- Oil is your friend. Pleassssse don’t be afraid to use the oil here. Obviously they shouldn’t be swimming in an inch of oil, but the more oil you put on the potatoes, the greater “frying” effect it will have on them and thus- a crispier crust! I usually toss everything, including the oil, in a large bowl before putting on a hot sheet tray and that tends to yield good results.

#4- Be patient! Potatoes take a little while to cook in general, but if you want them to be crispy, they take that much longer. Just keep an eye on them in the oven, toss them after 20 minutes, then just let them go until they are as crisp as you’d like them.

  • 1 lb yukon gold potatoes
  • 3 Tb olive oil
  • 1½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • optional additional seasonings: cayenne pepper, thyme, rosemary, etc
  1. Preheat oven and sheet tray in a 450°F oven.
  2. Meanwhile prepare potatoes: slice in half and then cut each half into 6 to 8 wedges, depending on the size of your potato. Toss into large bowl.
  3. Toss potatoes in bowl with olive oil, salt, black pepper, and garlic powder.
  4. Take out hot sheet tray and pour potatoes along with all of the oil onto it.
  5. Roast 20 minutes, take out and toss potatoes, flipping to cook on different sides, with a thin metal spatula.
  6. Roast another 20 minutes or until desired crispness is reached.

Tagged as:
potatoes,
Sides,
Vegetables

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close