Wednesday, November 16, 2016

Crispy Oven Roasted Potatoes

One of our all time fav missionaries is going home and we shall really miss him.  This morning we had 6 elders (2 from Elyria and one of them is also returning home) for breakfast.  Our Elder Reece Ravsten requested biscuits and gravy so I added these potatoes which were excellent and eggs and bacon (as per requested by another elder).  But these potatoes I will make again
Here they are simmering in broth...can use chip or beef.

6 Medium Potatoes, peeled
  • 1 1/2 cups of Beef or Chicken Broth
  • 2 Tablespoons of butter
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 Tablespoons Olive Oil
  • 1/3 cup Parmesan cheese, freshly grated

  1. Preheat oven to 400 degrees F.
  2. Cut the potatoes in 1 inch cubes and place in a bowl with the olive oil, pepper, garlic powder & onion powder then toss until the potatoes are well coated. 
  3. In a medium pot, pour the broth & butter together, bring to a simmer. 
  4. Add the coated potatoes in and bring to a boil for 5-8 minutes, stirring gently until slightly tender.
  5. Transfer the potatoes to a baking dish with the broth/butter mixture, making sure the potatoes are not overlapping each other, spread them out into one layer.
  6. Sprinkle with Parmesan cheese & gently mix to ensure they are all coated. 
  7. Bake in the oven for 45 minutes to 1 hour or until browned and crisp. 
  8. Flip once with a spatula during cooking to ensure even crisping.
  9. Remove the potatoes from the oven, season to taste & serve hot.

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