Food recipes
Parmesan Potatoes Anna
Parmesan Potatoes Anna Ingredients: salt, table spices, pepper, black butter, without salt potatoes, raw, skin cheese, parmesan, hard spices, rosemary, dried Directions: Heat your oven to 425*F. Stir together salt and...
Parmesan Potatoes Anna
Ingredients:
salt, table
spices, pepper, black
butter, without salt
potatoes, raw, skin
cheese, parmesan, hard
spices, rosemary, dried
Directions:
Heat your oven to 425*F. Stir together salt and pepper in a small bowl.
Put 2 tbls.
of melted butter in a 10" cast iron skillet(or nonstick) with sloping sides; swirl skillet to coat sides with butter.
Working as quickly as possible to keep potatoes from darkening, arrange 2 layers of potato slices slightly overlapping in skillet, beginning at the outside edge and working inches Sprinkle with 1/4 of the salt mixture; drizzle with 2 teaspoons of the butter.
Sprinkle with 1/3 cup of the cheese, being careful to keep the cheese away from the sides.
Add 2 more layers of potatoes plus another layer of the potatoes only along the outer edge to keep the top surface level.
Sprinkle with 1/4 of the salt mixture.
Drizzle with 2 teaspoons of the butter, then sprinkle with 1/3 cup of the cheese and the rosemary.
Repeat layering the potatoes, sprinkle with 1/4 teaspoons salt mixture and sprinkling 1/3 cup of the cheese and drizzle with remaining butter.
Heat the skillet with the potatoes over medium high heat until sizzling hot.
Cook an additional 5 minutes, shaking the pan occasionally.
Remove from heat; cover with foil.
Lightly spray the inside surface of foil with nonstick cooking spray before covering skillet.
Bake 15 minutes.
Remove the foil; bake an additional 15 minutes or until the potatoes are tender.
Remove from heat.
Run a rubber spatula along sides of the skillet to loosen potatoes.
Top skillet with a platter; iinvert the potatoes onto platter.
If the potatoes stick, carefully loosen with a spatula and arrange on surface.
Enjoy!
Note:.
Potatoes may be made up to 4 hours ahead of serving.
Invert onto baking sheet; cover and refrigerate.
To serve, reheat, uncovered, at 350*F. for 25 to 30 minutes or until heated through.
Ingredients:
salt, table
spices, pepper, black
butter, without salt
potatoes, raw, skin
cheese, parmesan, hard
spices, rosemary, dried
Directions:
Heat your oven to 425*F. Stir together salt and pepper in a small bowl.
Put 2 tbls.
of melted butter in a 10" cast iron skillet(or nonstick) with sloping sides; swirl skillet to coat sides with butter.
Working as quickly as possible to keep potatoes from darkening, arrange 2 layers of potato slices slightly overlapping in skillet, beginning at the outside edge and working inches Sprinkle with 1/4 of the salt mixture; drizzle with 2 teaspoons of the butter.
Sprinkle with 1/3 cup of the cheese, being careful to keep the cheese away from the sides.
Add 2 more layers of potatoes plus another layer of the potatoes only along the outer edge to keep the top surface level.
Sprinkle with 1/4 of the salt mixture.
Drizzle with 2 teaspoons of the butter, then sprinkle with 1/3 cup of the cheese and the rosemary.
Repeat layering the potatoes, sprinkle with 1/4 teaspoons salt mixture and sprinkling 1/3 cup of the cheese and drizzle with remaining butter.
Heat the skillet with the potatoes over medium high heat until sizzling hot.
Cook an additional 5 minutes, shaking the pan occasionally.
Remove from heat; cover with foil.
Lightly spray the inside surface of foil with nonstick cooking spray before covering skillet.
Bake 15 minutes.
Remove the foil; bake an additional 15 minutes or until the potatoes are tender.
Remove from heat.
Run a rubber spatula along sides of the skillet to loosen potatoes.
Top skillet with a platter; iinvert the potatoes onto platter.
If the potatoes stick, carefully loosen with a spatula and arrange on surface.
Enjoy!
Note:.
Potatoes may be made up to 4 hours ahead of serving.
Invert onto baking sheet; cover and refrigerate.
To serve, reheat, uncovered, at 350*F. for 25 to 30 minutes or until heated through.