Pan Fried Parmesan Potatoes Food

PAN FRIED POTATOES WITH BACON AND PARMESAN

Steps:

• Cook potatoes, garlic, and bacon in oil over medium heat.
• Season to taste with salt and pepper and cook, stirring, until potatoes are almost cooked through, then stir in green onions.
• When potatoes are cooked through, sprinkle with parmesan cheese and serve.

PAN-FRIED LEMON POTATOES

Steps:

• Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
• Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
• Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.

ROASTED PARMESAN POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
• Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.

PANFRIED SMASHED POTATOES

Steps:

• Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.

OVEN FRIED PARMESAN POTATOES

Steps:

• Preheat oven to 450 degrees.
• Scrub potatoes, but don't peel.
• Cut in wedges or strips.
• Place potato slices in a plastic bag with the oil and shake well to coat potatoes evenly.
• In another plastic bag, mix seasonings.
• Add potatoes and shake to coat.
• Arrange potatoes, in a single layer, on a baking sheet that has been sprayed with non-stick cooking spray.
• Bake for 30-25 minutes or until golden brown.

PANFRIED SMASHED POTATOES

Steps:

• Cover potatoes with cold water in a 3-4 quart pot and add salt. Boil until almost tender, 10-15 minutes. Drain potatoes.
• Move to a baking sheet and lightly crush to about 3/4" thick with a potato masher, keeping potatoes intact as much as possible.
• Heat oil in a 12" heavy skillet over medium high heat until it shimmers. Move potatoes with a spatula to the skillet. Lower heat to medium low and cook, turning once, until golden brown, about 10 minutes on each side.
• Serve sprinkled with cheese. Season generously with black pepper. Enjoy!
• Note:.
• Fried potatoes can be kept warm in a sheet pan in a 200*F. oven up to 30 mnutes.

OVEN-FRIED PARMESAN POTATOES

Steps:

• Place potatoes in a large bowl. Drizzle with oil. Sprinkle with cheese, garlic powder, paprika, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 450° for 25-30 minutes or until golden brown, stirring once.

FRIED POTATOES WITH OREGANO AND PARMESAN

Steps:

• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add potatoes, onion, oregano, salt, and pepper and reduce heat to moderate. Cook, covered, stirring and turning potatoes over occasionally, until almost tender, about 10 minutes. Remove lid and cook, stirring and turning potatoes over 3 or 4 times, until browned and crusty, 8 to 10 minutes more. Add salt and pepper to taste, then transfer to a shallow bowl and sprinkle with cheese.

OVEN FRIED PARMESAN POTATOES

Steps:

• Cut each potato into three pieces lengthwise and then into thick strips.
• Pat dry with paper towels and place in a bowl.
• Add thyme and pepper and toss well.
• Drizzle olive oil over potatoes, tossing well to coat.
• Arrange on baking sheet and bake at 450° for 30 minutes.
• Sprinkle Parmesan cheese and salt evenly over potatoes and bake an additional 10 minutes or until tender and browned.

PARMESAN-ROASTED POTATOES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
• Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

PARMESAN OVEN-FRIED POTATOES

Steps:

• Heat oven to 450°F.
• Rinse potatoes; drain on paper towels, then pat dry. Place potatoes in large bowl. Add oil; toss to coat.
• Spread evenly into foil-lined 15x10x1-inch pan.
• Bake 45 min. or until potatoes are crisp and golden brown. Remove from pan with tongs; place in large bowl lined with paper towels. Toss lightly to remove excess oil. Remove paper towels. Sprinkle potatoes with cheese and pepper; mix lightly.