Credit for this one goes again to Melissa D'Arabian, winner of this season's The Next Food Network Star. She did a version of this recipe as her final dish. I searched for it, but couldn't find it so I had to recreate it with my own spin. I've made it three times, and alas, the third time is a charm and I've come up with a really yummy side dish that looks pretty fancy. I am also thinking about other variations of this to make a yummy appetizer, so stay tuned!
Potatoes (I used Yukon Gold tonight)
Olive Oil
Shredded Cheddar Cheese
Montreal Seasoning
Muffin Tin
Slice potatoes very thin. I used a mandolin to do this. Two medium sized potatoes yielded enough for 6 galettes. Place the potato slices in a bowl, and drizzle a small amount of olive oil over them- about a 1 1/2 teaspoons. Add some Montreal seasoning (about 2 teaspoons) and cheddar cheese (about 1/2 cup). Mix to combine. Spray muffin tin with non-stick spray. Layer seasoned potatoes in the muffin cups, pressing down. Make sure you have cheese in the layers. Bake in a 400 degree oven for 45 minutes or until the potatoes are cooked through. Remove by running a butter knife around the edges and pop out the pretty little stacks of potatoes. It's a fancy little side dish that really takes no effort.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Saturday, September 12, 2009
Monday, June 29, 2009
Oven Roasted Potatoes
This is a great side dish- and really easy. It started from a recipe my Mom found on the Hidden Valley Ranch packet and evolved from there. Keep that in mind- there are many kinds of flavoring and spices that work with the basic recipe.
Diced potatoes
Seasoned cookie sheet (mine is so old and so seasoned- I really think it was the first Mrs. Ferguson's ... that would make it seasoned with more than 15 years of chicken fingers and french fries!)
Olive Oil
Garlic Salt
Pepper
I like to use red potatoes for this. Thoroughly scrub the potatoes (they do grow in dirt, you know!!) Dice into bite-sized pieces. Place potatoes on your cookie sheet. Drizzle about 1/4 cup of Olive Oil over the potatoes (now, honestly I do this with a bottle of olive oil and the 1/4 cup thing is purely a guess). Sprinkle garlic salt and pepper (fresh ground if you can) over the potatoes. With clean hands toss the potatoes and spices together. Make sure the potatoes are thoroughly coated in both oil and spices. Bake in a 350 degree oven for 45 minutes or until the potatoes are golden brown. They're best when they're a bit crunchy on the outside and mushy inside. Feel free to taste test along the way for accurate done-ness!
Diced potatoes
Seasoned cookie sheet (mine is so old and so seasoned- I really think it was the first Mrs. Ferguson's ... that would make it seasoned with more than 15 years of chicken fingers and french fries!)
Olive Oil
Garlic Salt
Pepper
I like to use red potatoes for this. Thoroughly scrub the potatoes (they do grow in dirt, you know!!) Dice into bite-sized pieces. Place potatoes on your cookie sheet. Drizzle about 1/4 cup of Olive Oil over the potatoes (now, honestly I do this with a bottle of olive oil and the 1/4 cup thing is purely a guess). Sprinkle garlic salt and pepper (fresh ground if you can) over the potatoes. With clean hands toss the potatoes and spices together. Make sure the potatoes are thoroughly coated in both oil and spices. Bake in a 350 degree oven for 45 minutes or until the potatoes are golden brown. They're best when they're a bit crunchy on the outside and mushy inside. Feel free to taste test along the way for accurate done-ness!
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