Petite Gold Gourmet Potatoes Food

PARMESAN ROASTED PETITE YUKON GOLD POTATOES

Steps:

• Place potatoes in a medium pan with cold water and bring to boil. Continue to boil for 10 minutes.
• Remove potatoes and allow them to cool enough to handle.
• Preheat oven to 400 degrees.
• Slice potatoes almost all the way through, but leave them intact on one side.
• Place the potatoes on a well greased baking sheet or baking stone and gently press them down so they fan out.
• Drizzle a little bit of melted butter over the top of each potato (or use a pastry brush) and sprinkle with Parmesan cheese and parsley.
• Bake for 20-25 minutes, or until they are tender on the inside and crisp on the outside. Season with salt and pepper and desired.

ROASTED BABY POTATOES WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

GOURMET POTATOES

Steps:

• Cook potatoes in skins and cool.
• When cooled, peel and grate or shred, like hash browns.
• Preheat oven to 350. Butter sides and bottom of a large casserole dish or spray with cooking spray.
• Melt 1/2 cup butter in saucepan and add grated cheese. Remove from heat when melted and add the sour cream, chopped onion, salt and pepper. Stir completely.
• Add mixture to the grated potatoes and mix well.
• Place in buttered casserole and dot with the 3 tablespoons of butter and sprinkle with paprika.
• Bake at 350 degrees for 30-40 minutes until bubbly and golden-brown on top.