Golden Parmesan Potatoes Hilda Rose Recipes

Steps:

• Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
• For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
• For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
• Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
• Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.

Steps:

• Heat oven to 400ºF.
• Toss potatoes with oil, seasoning and garlic. Add cheese; mix lightly.
• Spread onto bottom of 15x10x1-inch pan.
• Bake 45 min. or until potatoes are tender.

Steps:

• Preheat oven to 400˚F (200˚C).
• Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
• Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
• On a cutting board, lay out two pieces of bacon overlapping each other vertically.
• Line the bacon with the sliced potatoes, making sure each potato is overlapping.
• Starting at one end, gently roll up the bacon, creating a potato rose.
• Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
• Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
• Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

Steps:

• Heat oven to 425°F.
• Rinse potatoes; pat dry with paper towels.
• Brush 1 Tbsp. butter onto bottom and up side of 9-inch pie plate. Toss potatoes with remaining butter and 1/4 cup cheese; layer on bottom and up side of pie plate. Sprinkle with remaining cheese.
• Bake 1 hour or until potatoes are tender. Loosen potatoes from side and bottom of pie plate; invert immediately onto serving plate.

Steps:

• Preheat oven to 425.
• Rinse potatoes; drain on paper towels.
• Pat dry.
• Brush 1 T of butter onto bottom and side of 9" pie plate.
• Toss potatoes with combined remaining 2 T butter and 1/4 c cheese; arrange potato slices, in several layers, on bottom and up sides of pie plate.
• Sprinkle with remaining 1/4 c cheese.
• Bake 1 hour or until potatoes are tender.
• Loosen potatoes from side and bottom of pie plate.
• Invert immediately onto serving plate; sprinkle with chives.
• Cut into 8 wedges to serve.

Steps:

• Preheat oven to 425 degrees.
• Rinse potatoes, drain on paper towels and pat dry,.
• Brush 1 T. butter onto bottom and side of a 9 inch pie plate.
• Toss potatoes with combined remaining 2 T. butter and 1/4 cup cheese.
• Arrange potato slices in several layers on bottom and up side of pie plate.
• Sprinkle with remaining 1/4 cup cheese.
• Bake 1 hour or until potatoes are tender.
• Loosen potatoes from side and bottom of pie plate.
• Invert immediately onto serving plate and sprinkle with chives.
• Cut into 8 wedges.

Steps:

• Peel and quarter potatoes. Combine flour, cheese, salt and pepper in a Ziplock bag. Moisten potatoes with water, shake a few at a time until well-coated. Melt butter in a 13 x 9 dish. Place potatoes in dish in a single layer. Bake 375, 1 hr., turn once.