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Hi everyone, tried out this recipe yesterday to go with a rib-eye steak and green beans. It was a roaring success with HWMO. He even said he would prefer them to French Fries in future!! Must admit, had to stop myself from having more than 4, they were so moreish and tasty. I hope you try them once, they are so easy to do and well worth it.
iNGREDIENTS
½ cup of very finely grated parmesan cheese, (as near to sand texture as possible)
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon salt
¾ teaspoon black pepper
2 tablespoons olive oil
1.½ lbs baby potatoes (cut in half)
makes about 20-22 baby potato halves.
PREHEAT THE OVEN TO 200C / 180C FAN / 400F / GAS 6.
METHOD
In a small bowl, combine the grated cheese, garlic powder, paprika, oregano, salt and pepper, stirring with a fork until mixed.
In a baking dish roughly measuring about 9 x 13, pour in the olive oil. Tilt the dish so the oil coats all of the bottom of the dish.
Carefully and evenly sprinkle the cheese mixture over the bottom of the pan. (don’t just dump it in and try to spread it out, because once it touches the olive oil it becomes almost impossible to spread the cheese out evenly, it will clump! So just sprinkle the cheese mixture slowly and evenly over the entire bottom surface so no spreading is necessary.
Arrange the potatoes in a single layer, cut side down, on top of the cheese mixture. Press down to ensure potatoes are flat and in contact with the cheese layer.
Bake for between 30-40 minutes. Or until the cheese is browned and the potatoes are soft when pressed or pierced with a fork. Remove from the oven and leave to rest for 5 minutes.
When 5 minutes are up, gently remove the potatoes from the pan using a small spatula. Being careful to keep the cheese layer intact on the cut side of the potato.(you can use a paring knife to cut between the potatoes, if necessary).
Arrange on a serving dish with cheese side up. Nice served with greek yoghurt or sour cream dip or even half and half sprinkled with chopped chives.
I didn’t bother of course, I served them straight onto the dinner plates to go with the steak and veg.
If you want to refrigerate these for re-heating again, when ready to do, just use a dry medium to hot frying pan or skillet, heat the bottom sides (non-cut side) for about 2-3 minutes. Flip them over with tongs to cheesy side down and cook for another 2-3 minutes until heated and crispiness is restored. Be careful to not let them burn. Try 1-2 minutes heating if you want to ensure no burning. They do reheat quickly.
Hi everyone, tried out this recipe yesterday to go with a rib-eye steak and green beans. It was a roaring success with HWMO. He even said he would prefer them to French Fries in future!! Must admit, had to stop myself from having more than 4, they were so moreish and tasty. I hope you try them once, they are so easy to do and well worth it.
iNGREDIENTS
½ cup of very finely grated parmesan cheese, (as near to sand texture as possible)
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon salt
¾ teaspoon black pepper
2 tablespoons olive oil
1.½ lbs baby potatoes (cut in half)
makes about 20-22 baby potato halves.
PREHEAT THE OVEN TO 200C / 180C FAN / 400F / GAS 6.
METHOD
In a small bowl, combine the grated cheese, garlic powder, paprika, oregano, salt and pepper, stirring with a fork until mixed.
In a baking dish roughly measuring about 9 x 13, pour in the olive oil. Tilt the dish so the oil coats all of the bottom of the dish.
Carefully and evenly sprinkle the cheese mixture over the bottom of the pan. (don’t just dump it in and try to spread it out, because once it touches the olive oil it becomes almost impossible to spread the cheese out evenly, it will clump! So just sprinkle the cheese mixture slowly and evenly over the entire bottom surface so no spreading is necessary.
Arrange the potatoes in a single layer, cut side down, on top of the cheese mixture. Press down to ensure potatoes are flat and in contact with the cheese layer.
Bake for between 30-40 minutes. Or until the cheese is browned and the potatoes are soft when pressed or pierced with a fork. Remove from the oven and leave to rest for 5 minutes.
When 5 minutes are up, gently remove the potatoes from the pan using a small spatula. Being careful to keep the cheese layer intact on the cut side of the potato.(you can use a paring knife to cut between the potatoes, if necessary).
Arrange on a serving dish with cheese side up. Nice served with greek yoghurt or sour cream dip or even half and half sprinkled with chopped chives.
I didn’t bother of course, I served them straight onto the dinner plates to go with the steak and veg.
If you want to refrigerate these for re-heating again, when ready to do, just use a dry medium to hot frying pan or skillet, heat the bottom sides (non-cut side) for about 2-3 minutes. Flip them over with tongs to cheesy side down and cook for another 2-3 minutes until heated and crispiness is restored. Be careful to not let them burn. Try 1-2 minutes heating if you want to ensure no burning. They do reheat quickly.