| Parmesan Potatoes 2
1/4 cup (1/2 stick) of butter
1 pound of russet potatoes, peeled and cut into 1 inch cubes
1/4 cup of freshly grated Parmesan cheese
8 crackers
1 teaspoon of garlic powder
1/2 teaspoon of salt or more to taste
1/2 teaspoon of freshly ground pepper
1/2 teaspoon of paprika
3 tablespoons of minced fresh parsley
1 tablespoon of freshly grated Parmesan cheese
Melt butter in pie plate or au gratin dish just large enough to accommodate potatoes in single layer. Add potatoes, stirring to coat evenly. Remove with slotted spoon and set aside. Pour off any remaining butter and reserve.
Combine 1/4 cup of Parmesan, crackers, garlic powder, salt, pepper and paprika in food processor or blender and process to fine crumbs. Transfer to plastic bag. Add potatoes in batches, shaking to coat evenly. Return potatoes to dish in single layer. Cover with plastic wrap and cook on HIGH 5 minutes. Add reserved butter and stir potatoes well. Cook uncovered on HIGH until potatoes are fork tender, about 2 to3 minutes. Combine parsley and remaining cheese and sprinkle over top. Spear potatoes with toothpicks and serve immediately.
Add a sprinkle of dill, oregano, tarragon or other favorite herb at beginning of cooking time for a spicy variation, if desired. 4 servings |
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