These go with just about any dish – burger, steak, slider, pulled pork/chicken/beef, fish… Now if you would excuse me, I need to go eat some more of these Baked Crispy Parmesan Potato Rounds Print Author: The Kitchen Whisperer Find more fantabulous recipes, tips and tricks at thekitchenwhisperer.net. Also, join our TKW Family on Facebook Ingredients 4 large russet baking potatoes cut into 1/2” slices 1 medium onion, rough chopped 2 tsp kosher salt plus additional for final seasoning 1 tsp black pepper 1/2 tsp smoked paprika 1 tsp garlic powder 1/2 cup grated parmesan 1/2 cup shredded parmesan 4 Tbl olive oil Instructions Preheat oven to 450F. Place a large baking sheet (if you can fit 2 in, use 2 though it’ll depend on how big your potatoes are) in the oven while it’s heating up. In a medium saucepan over high heat, add potatoes and enough water to cover potatoes. Bring to a boil and add 1 tsp salt. Reduce the heat and simmer for 5 minutes. The edges should start to feel a tad soft but the insides will be firm. Drain the potatoes and dump into a large bowl. Add in the onions and gently stir. Drizzle the olive oil on top and using a rubber spatula, stir around to coat the potatoes and onions. In a small bowl mix together the remaining salt, pepper, paprika, garlic powder and 1/2 cup grated parmesan cheese. Sprinkle the seasoning on top and mix to coat all sides. You want to see almost a potato starch paste form. Carefully take the hot baking sheet out of the oven and place the potato slices in a single layer Bake for 20-25 minutes or until the bottoms of the potatoes turn golden brown. Using tongs or a metal spatula, flip the potatoes over (along with the onions) and bake for another 10-15 minutes or until golden brown and crispy. Remove from the oven plate. Garnish with shredded parmesan. Add additional salt if needed.
Posted on: Thu, 13 Jun 2013 00:00:38 +0000
Trending Topics
Recently Viewed Topics
© 2015