Some potato dishes could easily be a meal in and of themselves. I'm sure I'm not alone in having been perfectly happy with a big bowl of mash and some tea for dinner on a cold winter night. These potatoes, however, probably wouldn't work so well for that. These seem to definitively be a side dish---which isn't a bad thing, mind; merely an observation (and one which you may, of course, choose to ignore at your leisure).
Additionally, this recipe leaves the potato skins on. Always an issue of hot debate, that---so let me come out here and now in saying that I tend to like skins left on in most applications; including in mashed potatoes. Extra creaminess isn't bad, necessarily---but I like the texture of the skins, as well as the distinct impression that no, I'm not eating baby food. (Baby food being well and good, of course; just generally not in my meal plan unless it's that lovely pudding that feels so nice when I've got a particularly nasty sore throat. :) )
There are loads of variants on this, but I like this combination, and the fact that it tosses together quite easily and quickly and once it's popped in the oven, you can forget about it and do something else. Make a main dish, f'rinstance.
TIME REQUIRED: mmm...i'd say 45 minutes-1 hour, about.
INGREDIENTS:
* Quite a bunch of smallish potatoes; your mileage will vary depending on the size you choose. Large ones would probably work okay, but I personally like smaller ones better. New potatoes work nicely; I like the kind with red skins.
* 1 c. freshly grated parmesan, plus more if you'd rather
* A bit of fresh parsley to taste (or the dried, flaked variety, if you'd like)
* 1 tbsp. coarse kosher salt, plus more if you'd prefer
* 2 tsp. paprika
* 2 tbsp extra virgin olive oil (other fairly neutral cooking oil would work too, but I like olive oil best in this application. Melted butter could also work if you'd rather. Experiment and see what you like!)
PREPARATION
Preheat your oven to 450 F before doing anything else.
Next, scrub your potatoes nice and clean under cold running water. Chop roughly, into manageable bite-sized pieces. Place in a bowl and ignore.
If your parmesan is still in wedge form, grate into another bowl; if already grated, dump into smaller bowl. Add parsley, salt, and paprika. Mix together thoroughly with a fork or similar utensil.
Sprinkle 2 tbsp. (or thereabouts) of oil/butter over the potatoes. Mix them around in the oil with your hands, until the oil is evenly distributed. Sprinkle the parmesan mixture into the potatoes and mix thoroughly with your hands, until the potatoes are reasonably evenly coated.
Next, either use some aluminum foil and a cookie sheet or a glass baking dish big enough to handle a fairly thin layer of potatoes; apply a thin layer of nonstick cooking spray (or other greasing method of your choice). Spread potatoes out evenly on the surface.
Pop into oven for approximately 15 minutes; mix the potatoes around and replace in oven for 10-15 minutes more. They're done when you can stick a fork tine or toothpick in them and feel that they're tender.
Serve hot (but not too hot); enjoy! Leftovers should reheat quite well if you're patient. This recipe should provide around 4-6 servings.
Posted by Janaki at March 31, 2003 12:43 PM | TrackBackHolla and Happy Thanksgiving.
Posted by: leona at May 12, 2006 04:40 AMi'll definitely keep my fingers crossed for you, then! er...well, retrospectively so? XD
Penzey's looks dangerous. and the double-strength vanilla extract! O.O;;; oooh. will definitely have to check them out! there are decent bulk spices around here, but it's good to try new things---shall look into it!
i'll be making another pot of the beef vegetable soup sometime soon, since winter's decided not to leave just yet...and will definitely have the pumpkin soup recipe up before next autumn (or else i'm pretty pathetic, really). :)
Posted by: janni at April 8, 2003 01:59 PMI order from Penzeys a few times a year; buying in bulk and putting into my own jars makes everything pretty cheap, and the quality is so much better than anything local. (http://www.penzeys.com/)
The Northwoods seasoning contains: coarse flake salt, paprika, black pepper, thyme, rosemary, garlic and chipotle. There's also a "fire" version. I normally don't go in for spice mixes, but this one and their Sandwich Sprinkle are fantastic. (Sandwich Sprinkle is great for potatoes, garlic bread, or seasoning a good grilled cheese sandwich. Mmmm.)
I may be scoring a "new" stove soon, a friend has one in their basement that was given to them and doesn't fit in their kitchen, so they offered it to me. I'm going over to measure it this weekend, so, fingers crossed!
And hey, as long as you get the pumpkin soup up by next Fall, I'm fine...^_^
ooh, sorry about the oven! :P in most of the ovens i've worked with, there's always been issues---it's only recently i've got one i'm truly happy with, and that's because it is shiny and new. never had an oven anywhere close to new before, so it's quite an amazing experience, and one i feel rather spoiled by, especially remembering how much fun *coughcough* it was to use the one before it...O.O;;;
agreed, roasted potatoes are generally a good idea. i like most things to do with potatoes, honestly. what's Penzey's Northwoods seasoning mix, and what does it taste like? i don't think i've ever seen it...wonder if we get it around here (Chicagoland)?
i still haven't posted that pumpkin soup recipe! sorry...will try to do that soon! :)
Posted by: janaki at April 2, 2003 11:38 AMMmm...roasted potatoes are good no matter how you make 'em!! I'll have to try this version soon. My favorite super-fast roast is to simply toss with a little oil and a lot of Penzey's Northwoods seasoning mix. That is, the prep is fast, the roasting is not, due to my super-lame oven (door pops open on its own above about 375°)!
Posted by: Sarah at April 1, 2003 03:19 PM