July 20, 2008
Red Skinned Potatoes - Roasting them, what else?
I got some red skinned potatoes the other day and decided I needed to make some tonight to go with our dinner. I really wish I could remember where I read someone had used breadcrumbs when mixing up their potatoes to roast - because I would love to give them credit, but alas, I read so many different blogs and websites, that I don't remember where. Please feel free to leave me a comment and let me know if you do this too!
What I did tonight - and will do from now on - was the following:
6 red skinned potatoes, cleaned, diced into chunks
2 tablespoons olive oil
generous shaking of garlic salt
generous shaking of onion powder
ground pepper to taste
3 tablespoons Italian bread crumbs
Freshly grated romano cheese (to taste)
After I diced the potatoes, I put them in a bowl. I poured the oil oil, and applied the seasonings. I then tossed in the bread crumbs and spread the potatoes out onto a cookie sheet. Once on the sheet, I used my microplane zester and grated fresh romano cheese over top. I then gave it another good stir and baked in the oven for 35-40 minutes at 375 degrees.
These were the BEST oven roasted potatoes I have ever had. Nice and crispy on the outside and tender on the inside - with tons of flavor. Go ahead...you know you wanna!