Dinner tonight was my favourite halibut dish - Parmesan crusted halibut.
Moe loves roasted potatoes with his halibut so I decided to try a slightly different version.
Found just what I was looking for on Let's Dish.
I used Danelle's recipe with just a few changes to the roasting method. My favourite roasting potato is the russet so that is what I used rather than red skins. And I always parboil potatoes that are going to be roasted.
The garlic and the Parmesan really take roasted potatoes to the next level.
I hope you will visit Let's Dish.
You will find wonderful photos and many great recipes.
Parmesan Garlic Roasted Potatoes
Adapted slightly from Let's Dish
Potatoes Cut in to smaller size pieces (I use Russet Potatoes)
A few tablespoons of olive oil
2-3 cloves garlic, minced
1 to 2 Tablespoons fresh chopped parsley
Fresh grated Parmesan cheese
Salt and pepper, to taste
Preheat oven to 450 °F.
Cut potatoes into cubes or wedges. Bring a pot of water to a boil.
Add the potatoes and cook for 3 to 6 minutes depending on size.
While potatoes are cooking put oil in cast iron skillet or other heavy
pan and heat in oven.
Drain the potatoes and place them back in the pot. Put the pot back
on the burner and shake to dry the potatoes and to rough up their
surface. This is what gives roasted potatoes that perfect crust.
Add the potatoes to the hot oil , toss to coat and roast turning once or twice.
When potatoes are almost tender sprinkle with fresh
garlic and Parmesan, salt and pepper and continue roasting until
potatoes are tender. Turn at least one more time for even browning.
Just before serving, toss with fresh chopped parsley.
I love roasted potatoes but never thought to parboil them first. I'll try that next time. And the seasoning? Definitely takes roasted potatoes to the next level. I'll be making these soon!
ReplyDeleteI have absolutely never met a potato I didn't like.
ReplyDeleteAs always..everything looks and sounds just so comforting~
ReplyDeleteEllerinize sağlık. Çok leziz ve iştah açıcı görünüyor.
ReplyDeleteSaygılarımla.
Potatoes are so comforting...roasted as you describe they sound wonderful, quick and easy.
ReplyDeleteThis is exactly what I love about blogging. I get so many great tips from wonderful cooks and my cooking skills just get better. As often as I make roasted potatoes it never occurred to me to parboil them. Thanks, Ann.
ReplyDeleteMy family would ADORE these potatoes, so I will try them soon!! Hope to join you again next weekend with the WBS :)
ReplyDeleteI just found this recipe on Pinterest & it looks DELISH! I'm wondering if you could give me an estimate of how many potatoes you use? Thank you!!
ReplyDeleteMarina, I would have used two Baking potatoes (Russets).
Delete~Ann
Am I reading this wrong...it says to heat the oven but there are no steps where putting the, in the oven is mentioned
ReplyDeleteNicole, you might have missed the instructions to
ReplyDeleteput oil in cast iron skillet or other heavy pan and heat in oven.
Drain the potatoes and place them back in the pot. Put the pot back on the burner and shake to dry the potatoes and to rough up their
surface. This is what gives roasted potatoes that perfect crust.
Add the potatoes to the hot oil , toss to coat and roast turning once or twice.
The hot oil is the pan and oil heating in the oven.
Hope that helps. ~Ann
This looks yummy but your recipe isn't complete. You don't have a number of potatoes and on other things you say one number or the other???? You can't have a consistent recipe every time you cook it unless you have specific numbers.
ReplyDeleteKellie, exact measurements for this type of recipe are unnecessary. Like many recipes, you can adjust to suit your own taste.
DeleteThanks for stopping by.
~Ann.