Monday, December 10, 2012
Parmesan Paprika Potatoes
Potatoes are a source of contention for me. You see... I don't want the five pound bag of spuds. We're 2.5 people- and the .5 doesn't always eat what we eat. So five pounds of potatoes is useless. However, if I buy us the loose potatoes and get the appropriate amount, it's either more expensive or only cheaper by about $.20. So I stand there having an internal debate, "Save money and get more food? Seems like the obvious choice! Well... they'll just rot, and that's wasteful. No, no, this time I'll be good! I'll use them all before they grow so many nubs they look like trees... I will! No you won't, you never do... just buy 3 potatoes!" And this repeats. The outcome differs depending on my mood, but recently I caved and bought the big ol' bag. So there they sit- taunting me- daring me to make potatoes. And so I did. I made these parmesan paprika potatoes and they were incredible. Not just good, but excellent. I loved the smokey taste of the paprika with the sharp tang of the parmesan. Total winner!
Source: What's Gaby Cooking?
4 cups cubed Yukon Gold potatoes
3 tbsp olive oil
1 tsp garlic salt
1/2 tsp salt
2 tsp paprika
1 tsp pepper
4 tbsp Parmesan cheese
1-Preheat your oven to 425 degrees.
2- Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking
3- Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers (or spoon) get in to the potatoes and carefully mix everything around until the seasonings coat each potato.
4- Transfer the baking dish into the oven and bake for 30 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for about 15 - 25 minutes more until they are golden and crispy.
5- Season with an little dusting of sea salt if desired and serve.