Sunday, February 22, 2009

Parmesan Cottage Potatoes

Kay, the lady from the Netherlands who maintains the wonderful blog, Kayotic Kitchen (go check it out!!), is the author of this recipe:

Of course, Kay says to use a green bell pepper, but I used a red bell pepper instead. Don't tell her! :)


~1 - 1 1/2 pounds Potatoes
1 medium onion
1 green bell pepper
1 tsp Lawry’s Seasoned salt
1 tsp Lawry’s Lemon Pepper
1/4 tsp Lawry’s Garlic Salt
1 tsp dried oregano
1/4 to 1/2 cup Parmesan
1/8 tsp cayenne


Preheat your oven to 400F

Mix the seasoned salt, lemon pepper, garlic salt, cayenne, pepper and oregano with the Parmesan.

Give the potatoes a good wash and -whatever you do- leave the skin on. They’re gonna be cottage potatoes!

Preboil them until they’re fork tender but still somewhat firm. Don’t salt the water - the Parmesan and Lawry’s will provide plenty of salt.

Coarsely chop the bell pepper and the onion. Drain the potatoes.

Lightly sautee the vegetables in 2 (max 3) tablespoons olive oil. Once the onions are slightly translucent, add the potatoes and give them a twirl so they’re lightly coated with oil. This will also infuse the onion flavor.

Transfer the potatoes to an oven dish. Top them with the Parmesan mix. Royally. Don’t be cheap and skimp on the cottage in cottage potatoes!

Pop them in the preheated oven for about 45 minutes, or until they’re golden brown.

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