Ts Golden Parmesan Potatoes Food

KRAFT GOLDEN PARMESAN POTATOES

Steps:

• Heat oven to 400ºF.
• Toss potatoes with oil, seasoning and garlic. Add cheese; mix lightly.
• Spread onto bottom of 15x10x1-inch pan.
• Bake 45 min. or until potatoes are tender.

CRISPY ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 200C/400F.
• Mix Parmesan Mixture in a bowl.
• Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
• Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
• Place potatoes cut side down, pressing firmly.
• Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
• Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
• REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
• Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!

PARMESAN-CRUSTED POTATOES

Steps:

• Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
• For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
• For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
• Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
• Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.

GOLDEN PARMESAN POTATOES

Steps:

• Heat oven to 425°F.
• Rinse potatoes; pat dry with paper towels.
• Brush 1 Tbsp. butter onto bottom and up side of 9-inch pie plate. Toss potatoes with remaining butter and 1/4 cup cheese; layer on bottom and up side of pie plate. Sprinkle with remaining cheese.
• Bake 1 hour or until potatoes are tender. Loosen potatoes from side and bottom of pie plate; invert immediately onto serving plate.

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.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

LEMON-PARMESAN ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
• Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
• Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.

GOLDEN PARMESAN POTATOES

Steps:

• Preheat oven to 425.
• Rinse potatoes; drain on paper towels.
• Pat dry.
• Brush 1 T of butter onto bottom and side of 9" pie plate.
• Toss potatoes with combined remaining 2 T butter and 1/4 c cheese; arrange potato slices, in several layers, on bottom and up sides of pie plate.
• Sprinkle with remaining 1/4 c cheese.
• Bake 1 hour or until potatoes are tender.
• Loosen potatoes from side and bottom of pie plate.
• Invert immediately onto serving plate; sprinkle with chives.
• Cut into 8 wedges to serve.

GOLDEN PARMESAN POTATOES

Steps:

• Preheat oven to 425 degrees.
• Rinse potatoes, drain on paper towels and pat dry,.
• Brush 1 T. butter onto bottom and side of a 9 inch pie plate.
• Toss potatoes with combined remaining 2 T. butter and 1/4 cup cheese.
• Arrange potato slices in several layers on bottom and up side of pie plate.
• Sprinkle with remaining 1/4 cup cheese.
• Bake 1 hour or until potatoes are tender.
• Loosen potatoes from side and bottom of pie plate.
• Invert immediately onto serving plate and sprinkle with chives.
• Cut into 8 wedges.

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.

T'S GOLDEN PARMESAN POTATOES

Steps:

• Preheat oven to 375 and melt butter in a 9x13 inch pan in oven.
• Watch carefully and do not BURN.
• Remove pan when butter is melted and set aside.
• Combine flour, parmesan cheese and bread crumbs in a shallow dish.
• Cut potatoes lengthwise into wedges.
• Moisten in water and coat with flour mixture,making sure potatoes are well coated.
• Arrange potato wedges skin side down to start, in pan with melted butter.
• Bake for 15 minutes,then turn wedges over on one side and bake for 15 minutes more.
• Turn potatoes one last time to the last side and bake for 15 minutes or until potatoes are tender and golden all over.
• Use SALT to season.
• (Total cooking time should be about 45 minutes.) Serve immediately and ENJOY!