This recipe serves 8 and can easily be cut in half. From Gourmet magazine, December 2000.
Preheat oven 350º.
Line baking pan with parchment paper.
Ingredients: 3# potatoes (about 8 medium) peeled and quartered lengthwise/ 1/2 C all-purpose flour/ 1/2 C finely grated Parmesan cheese – grate in advance, spread out and allow to dry for 60 minutes if you have the time/ 1/2 t salt / 1/4 t pepper/ 1 cube unsalted butter, melted (decrease salt if using salted butter).
Directions: After peeling and cutting, lightly blot potatoes with towels to remove excess moisture/ Melt butter and pour onto baking pan/ Combine dry ingredients in a large zip lock bag or into a bowl with a lid/ Add potato pieces and toss gently until potatoes are coated/ Place directly onto melted butter on the baking pan/ Bake for 20 minutes, turn pieces over, bake another 20 and turn again, 20 minutes more and they should be done/ Potatoes are done after about an hour, when they’re tender on the inside, golden and crispy on the outside/FYI, I added a little more salt to the mix and turned oven to 375º for final 20 minutes.
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