I like entertaining. Truthfully. I love it. Coming up with recipes whether reading cookbooks, searching online or creating my own dish is totally fun for me. Finding side dishes that everyone likes when you are hosting a dinner party can be a bit overwhelming at times however. I have found though, that potatoes are a welcome addition to just about any table. It’s familiar and comforting to many people. And there are a 1000 ways to make them! As a Brand Ambassador for Parmigiano Reggiano cheese, I look for ways to incorporate this very popular and so flavorful cheese into my recipes. ” Potatoes and parmesan are just a perfect pair!As I mentioned in my post on the “King of Cheese“, there is a difference between Parmesan and Parmigiano Reggiano. It is technically only considered Parmigiano Reggiano if it is made in specific cities in Italy. If it is made elsewhere including in the U.S., it is called Parmesan. The pin pricks you can see in the cheese rind are identifying its authenticity. The flavor profile also differs from cheese aged only 14 months vs. 36 months. How you choose to use it is a good way to judge how aged you want the cheese. Since my Roasted Potato Parmesan dish contains so few ingredients, I really want the salty, nutty flavor of the 36 month cheese to come through.
There are different tools you can use when it comes to grating the cheese. My favorite is the Microplane. The interesting thing is this kitchen tool actually started as an item from a hardware store that a housewife in Canada borrowed from her husband. It was originally designed to shave wood. She realized how amazing it was to let her zest oranges just getting the rich oils without the bitter white pith. And now we can find it in our favorite home stores with different options for cheese, fruit and chocolate. It’s one of my most favorite kitchen tools.
No matter what your main course is, these Crispy Roasted Parmesan Potatoes will be a welcome addition to your table. The richness of the butter and enormous flavor coming from the aged parmesan will not leave you any leftovers of this dish. Just a warning that you may want to double the recipe. Adding parmesan to the end of the cooking process will give you that additional crispiness that just makes this recipe so good. Hope you enjoy it!
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- 3 large Idaho potatoes
- 6 - 8 tablespoons butter
- 1 teaspoon garlic powder
- 1 tablespoon fresh basil, chopped
- 3/4 cup Parmesan, grated
- 1/2 teaspoon salt
- White pepper to taste
- Preheat oven to 400 degrees
- Peel and slice potatoes to 1/8 inch thickness. Consistency helps to keep cooking time even.
- Melt butter in microwavable dish or on stove.
- Take a tablespoon of butter and brush inside of baking dish making sure to get all corners
- In large bowl, put potatoes that have been sliced.
- With remaining butter, add garlic, salt, pepper and basil. Mix till blended.
- Pour butter mixture over potatoes. Coat all potatoes.
- Layer potatoes in baking dish overlapping to create a design. The less they are covering each other, the more crispy the potatoes will get.
- Sprinkle half the parmesan cheese over the potatoes.
- Bake 40 minutes or until potatoes are turning brown and starting to get a crispy shell. They should be close to cooked through depending on how thick they are cut.
- For last 10-15 minutes, sprinkle remaining parmesan cheese over potatoes and bake till crispy.
- Other fresh herbs like thyme and sage and fresh garlic cloves would also be delicious in this recipe.