Friday, May 9, 2014

Garlic Parmesan Crusted Potatoes- Moore Or Less Cooking Blog

Hello Everyone,
Todays guest post is from my good friend Nettie from Moore Or Less Cooking Blog. I've become pretty close with her over the years, and shes apart of a crazy group of bloggers whom I love. I'm so grateful to have a great group of friends who are willing to help me out. Nettie is bringing these amazing Garlic Parmesan Crusted Potatoes. I'm pretty sure I could eat bowls and bowls of this. 


 
I am a lover of all food, born and raised in Los Angeles and transplanted in Mid Coast Maine, I am the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. My true passion is food and design. I love easy recipes that do not require a lot of complicated directions, and recipes that you can find most of the ingredients in your fridge or cupboard. I am a guest blogger for Lysska and would love to share one of my favorite recipes, Garlic Parmesan Crusted Potatoes.

Garlic Parmesan Crusted Potatoes
Recipe:
Serves 4
4 medium baking potatoes, halved lengthwise ( I used Maine White Potatoes)
2 ½ tablespoons olive oil
1/3 cup grated Parmesan cheese
1 TBSP Zesty Garlic Seasoning

½ teaspoon kosher or sea salt
 and a few turns of the pepper mill
Chives, optional
Preheat the oven to 400 degrees F.
Coat the bottom of a 13×9-baking dish with the olive oil, and then evenly distribute the grated Parmesan over the olive oil. Sprinkle Zesty Garlic Seasoning over the cheese. Sprinkle with the salt and pepper.
Place the potato halves, cut side down, on top of the cheese mixture and bake for 45-50 minutes or until the potatoes are very tender when pierced with the tip of a knife. Precise baking time will depend on the thickness of your potatoes.
Cool for five minutes before serving. Remove to a platter with a metal spatula, and garnish with snipped chives, if desired. Leftovers are equally delicious reheated in the oven or eaten cold, my son will attest to this!

Recipe from The Fountain Avenue Kitchen

No comments:

Post a Comment