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.
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:
oooh, I'm always looking for a new recipe and I LOVE potatoes. Thanks for sharing Karen.
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
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.
This sounds absolutely divine, and it also sounds like something my kids will love. I'll keep you posted!
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.
Yum! Thanks for that. I will be making it soon. More no fail recipes, please...
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