Recipe
Directions:
Preheat oven to 425Wash and cut potatoes in half. Slice the potatoes half way to create a grid like pattern.
Melt butter and mix seasonings with cheese in bottom of glass 9x11 dish. Place potatoes flat side down.
Use a small amount of butter to top the potatoes.
Place in oven for 35 minutes or until tender and crispy.
Remove potatoes add small amount of Parmigiano Reggiano before cooled.
Garnish with rosemary
About Chef Tina Fail
Newly wed learning to cook with fresh ingredients!
STARTER
Parmigiano Reggiano Encrusted Potatoes
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10 minutes
PREP
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35 minutes
COOK
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275
CALORIES
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6
SERVINGS
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Potatoes sliced and roasted with Parmigiano Reggiano and spices for a crispy coating.
Ingredients:
2 LBS small red pototatoes
4 TBS butter
.3 lbs of shredded Parmigiano Reggiano
2 Sprigs of fresh rosemary chopped
2 TBS Za’atar Seasoning
2 TBS Smoked Paprika
Salt and pepper to taste
Notes:
You can use substitute for Za’atar or remove from recipe.
Substitute- sesame seeds, sea salt, lemon zest, rosemary, cumin, coriander about a tablespoon each and salt to taste
Pairing:
Steak and greens or anything you would eat with potatoes!