Tuesday, July 8, 2014

1-1/2 pounds baby red potatoes, halved, quartered or cut into 2-inch pieces
1/3 cup olive oil
5 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/4 teaspoon paprika
Juice of 1/2 lemon
Parsley, fresh or dried
1/2 cup grated Parmesan cheese


1. Preheat oven to 400° F. Spray a baking pan with non-stick cooking spray.
2. Scrub potatoes. Halve, quarter, or cut into 2-inch pieces.
3. Place potatoes in large pot of salted water. Bring to boil. Continue boiling for 3 to 5 minutes, until just
    barely tender. (Boiling time will depend on size of your pieces.)
4. Drain and run under cold water. Lay out on paper towels to dry. Blot dry.
5. In large resealable plastic bag, combine olive oil, garlic, salt, pepper, paprika and lemon juice. Add
    potatoes. Shake and roll bag to thoroughly coat potatoes.
6. Spread coated potatoes in a single layer on prepared pan. Sprinkle with parsley. Evenly coat with 
    Parmesan cheese.
7. Bake, uncovered, 35 minutes, or until potatoes are crispy brown on the outside and tender on the
    inside. Baking time may need to be adjusted depending on cut size of potatoes.

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