I love potatoes. I love potatoes pretty much any way they can possibly be prepared. For the last dinner party, I made twice cooked potatoes. It gave them a little different texture than just oven roasting. Potatoes served in any manner is also a really easy and economical dish to serve for a group. Also, using baby potatoes cuts down the prep work for you, which is always a plus!
Baby red potatoes (figure on 2-4 per person depending on the size of the potato, and the guest I suppose!)
Salt
Pepper
Olive Oil
Garlic Garlic seasoning from Tastefully Simple
Parmesan Cheese
Chives
Wash the skins of the potatoes and place in a large pot. Cover the potatoes with water, about 1 or 2 inches above the potatoes. Salt the water. Bring the water to a boil and let cook until the potatoes are just before they are fork tender. You don’t want them to be completely tender, because they will continue to cook. Once they get to that stage, drain them. Line 1 or 2 jelly roll pans with foil. Place the potatoes in a single layer on the pan and lightly crush and flatten. It doesn’t have to be pancake flat, just enough so it’s not rolling around. Drizzle with olive oil to help them crisp and brown. Season the potatoes. Place in the oven (at 400 degrees) to get nice and crispy, about 15 more minutes. I topped the potatoes with Parmesan cheese and chives before serving.
Your options are really unlimited with how you want to season or “dress” the potatoes. You could sprinkle them with cheddar, bacon and chives or parmesan cheese or sour cream or caramelized onions once they are cooked (see really offers variety!).
I’d love your feedback! What toppings have you/ will you be trying on these potatoes?
Hang Onto your fork 