I love these potatoes. They are my enemy, of course, being neither low-fat nor carb-free. But for fancy occasions, like Thanksgiving or Christmas (or a “snack” on a saturday because I’d sit down and eat the entire pan in one shot…), they are wonderful, and wonderfully easy. And oh, the way the house smells when you make them!!
Apologies for the approximate amounts. I just make this, I don’t measure it.
- 8-10 med red potatoes, skinned and cut into bite-sized cubes (I’ve used unseasoned, frozen hash-brown potatoes in a pinch)
- 1 cup each grated parmesan cheese (the stuff in the green can) and flour
- 1 stick of butter
Preheat oven to 350.
Dump cheese and flour into a gallon zip-lock bag. Drain potatoes, but leave them wet (not drippy), put them in the bag with the cheesy flour, and toss until coated.
Chop butter in chunks and scatter in bottom of largeish baking dish or pan (should be big enough so the potatoes can spread out a little. You don’t want them piled in a wad), and put it in the oven to melt. When the butter is *just* melted (don’t let it brown), remove from oven and pour coated potatoes into butter. Toss a bit and put in oven.
Bake until potatoes are done and the cheesy flour has begun to turn golden & crisp. You will need to stir/toss them occasionally while they’re cooking, and you might also have to add a little more butter, if the cheesy flour seems too dry.
Baking time will vary, depending upon the size of your potato chunks, but plan at least 30 min.
*note: you can add seasonings like salt, pepper, garlic, etc, to taste, but I just make them plain. I think they’re awesome without it.