Wednesday, December 21, 2011

A Favorite Potato Recipe

When Allegra & Barry were here, I cooked from some of our favorite recipes. One reason was the desire to share our favorites, and another reason was the desire to cook something I know well (less opportunity for a disaster). They enjoyed our favorite roasted potatoes so much that Allegra asked for the recipe. That makes me so happy that I decided to share it here with all of you.

The funny thing about sharing this is that I realized, in typing it up, that I now always improvise on it. We use red potatoes (no peeling necessary), and prefer them to be crispy, so I bake them at 400 degrees. I also prefer to mix it in a bowl, but if you are prepping ahead for a big crowd, the ziploc bags will be helpful.

You will find the right proportions of seasonings and oil as you try it. Bon appetit!

Oven-Fried Potatoes
from the
"Best of the Best of Washington Cookbook,"
page 103 (Credited to “Taste of Balboa”)

12 medium potatoes, peeled and cubed
¼ cup grated parmesan cheese
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon pepper
1/3 cup vegetable oil

Place potatoes in 2 large resealable plastic bags. Combine parmesan cheese and seasonings; add to potatoes and shake to coat. Pour oil into 2 15x10x1-inch pans; pour potatoes into pans.
Bake uncovered at 375 degrees for 40-50 minutes, or until tender.
While we were browsing in the used bookstore, Allegra found this gem, reprinted from the 1930s. I am devouring it. It's full of practical tips and true, every-day French recipes, but simplified into what is practically a manufacturing-process approach. The timing of the steps involved is so clear that you could make a four-course meal on your lunch hour, and still have time to eat it. Fascinating!

6 comments:

Mary Potts said...

oooh, I'm always looking for a new recipe and I LOVE potatoes. Thanks for sharing Karen.

Busy Bee Suz said...

We love our roasted potatoes crispy too. Actually, we like everything crispy, which works out for the 'non paying attention to stuff' cook.
I bet your house smelled so good after cooking these 'taters too!!!
Thanks for sharing, I will try using using paprika next time.
Wishing you and your family a beautiful Christmas!!!
xoxoxo

Anonymous said...

Karen, I'm just catching up on your posts. Thank you for you beautiful reflection (that accompanied Psalm 51). You have a marvelous gift for attracting quality friends and companions who cross your path. "Birds of a feather flock together" as the saying goes.

I've copied and filed the potato recipe to try soon. So happy to hear (and see!) good news of Allegra who I feel I know a little through your blog.

May you enjoy a very blessed and peaceful Christmas with Gregg and David.

Karen B.

Elizabeth said...

This sounds absolutely divine, and it also sounds like something my kids will love. I'll keep you posted!

Allegra Smith said...

I seldom ask for a recipe because once when I was very young in cooking school someone's response was: "And deprive me of the pleasure of making it for you? I will leave it to you in my will." which was enough for someone raised in a very Victorian way to restrain from asking again. The implication here was that it was impolite and so...

But I did not hesitate to ask Karen because it is the kind of dish that "cooks by itself" as I told her and goodness knows we need more of those these days. Thank you love, as you know I believe in sharing recipes so I am grateful for your generosity.

Karen said...

Yum! Thanks for that. I will be making it soon. More no fail recipes, please...