I have roasted potatoes in the oven before, but this variation came out very tasty and were not dry at all. I had limited oven space and time over the weekend so I made them ahead of time and just warmed them in the oven before serving which worked well. It is a little more tedious than some methods, but the result was well worth it. This fed 14 people, adjust the recipe as needed.
5 pounds of potatoes, cut into bite size pieces (I use a mixture of yukon gold and red potatoes with skin left on)
1/4 cup butter, melted
3 tbsp vegetable oil
parmesan cheese
italian seasoning
celery salt
black pepper
chili powder
seasoned salt
onion powder
garlic powder
Boil the potatoes for 5-10 minutes until slightly soft, but not mashable, drain well. Combine the oil and butter and pour over potatoes, toss to coat. Place potatoes in a single layer in a baking pan (you may need several). To season, I used a parmesan cheese container with approximately 1/3 cup parmesan left inside and added the other seasons to the cheese, mixing well and just eyeballing the amounts according to taste, adjust as desired. Shake 1/4 of herb/cheese mixture over potatoes and toss, repeat until the potatoes are well coated and the seasoning is used up. Bake in a 425 oven for 20-40 minutes, until golden and sizzling, stir every 10-15 minutes. Serve immediately or refrigerate and reheat in oven for later use.
No comments:
Post a Comment