Wednesday, 13 May 2015

La Kitchenette Souris : Oven-Baked Garlic & Parmesan Potatoes

These are really delicious!
You can serve them with ketchup & they taste like a fancy hashbrown.

Now I had some trouble with them getting too soft & crumbling apart. 
But I think that was because I had to peel them due to green skins...
So guessing if you leave the peels on & have fresher potatoes, they won't crumble so much.

These would make an excellent meal on their own, or they go well with many types of meat. 

I am sure you will enjoy & make again!

P.S. Don't forget the other 2 items you see in the photo were posted on the blog yesterday!

Oven-Baked Garlic & Parmesan Potatoes

4 large unpeeled Russet potatoes, cut into 1/4 inch strips
1/4 cup olive oil
3 cloves garlic, finely minced
1/2 teaspoon ground dried thyme
1/4 teaspoon seasoned salt
1/2 cup Parmesan Cheese
1/4 cup fresh parsley, finely chopped

1/4 cup Parmesan Cheese
1/4 teaspoon seasoned salt

Preheat oven to 425F.

Place the potatoes in the mixing bowl & drizzle with olive oil.
Season with garlic, thyme & 1/4 teaspoon seasoned salt.
Toss until evenly coated.

Place onto greased baking sheet in a single layer.
Save remaining oil in bowl.

Bake in the oven 30 minutes, turning halfway through.

Return fries to the bowl with the olive oil, then sprinkle with 1/2 cup Parmesan cheese & parsley.
Toss to coat.

Return to baking sheet, spread single layer.
Bake another 10-15 minutes, until cheese melts & potatoes are soft.

Sprinkle fries with remaining Parmesan cheese & seasoned salt before serving immediately.

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