Recently Robin Miller’s recipe for crispy parmesan garlic potatoes was in our local newspaper and I thought it looked good and sounded really tasty. Safeway had some really great sales on russet potatoes so I have a bunch of them to cook with. I had to make some changes to Robin Miller’s recipe in a few different ways. One I’m using russet potatoes instead of small red skin potatoes because that is what I have. I also added the seasonings and the cheese to the tops of the potatoes instead of all the seasoning and cheese on one side because that little Emeril Lagasse quote just kept rolling threw my head…….”I dunno where you get your (insert ingredient) ……”Where I get mine it don’t come seasoned on both sides.” So I thought that the potatoes might be a little better if I seasoned them the same on both sides. I also have a fully packed spice cabinet and I make up my own blends of spices so I had to change up the spices since I used my Italian spice blend. In the end this did come out delicious and it is a variation of Robin Miller’s recipe so I have to give her credit. My Italian spice blend makes around twice the amount of seasoning that you need for the recipe. But it is amazing in sauces and on chicken.
Ingredients for around 6 servings
1 Tablespoon sea salt – Italian seasoning
1/2 Tablespoon granulated garlic – Italian seasoning
1/2 Tablespoon granulated onion – Italian seasoning
1 Tablespoon dried basil – Italian seasoning
1 Tablespoon dried oregano – Italian seasoning
1 Tablespoon fennel seeds – Italian seasoning
2 teaspoons ground black pepper – Italian seasoning
1 small Calabrian chili – crushed – Italian seasoning
4 oz unsalted butter
2 pounds potatoes – If using russets Cut Diagonal in thirds and score one side 1/8-1/4 inch deep like a hash mark.
3/4 cup parmesan cheese – grated or shredded (divided in 1/2 cup + 1/4 cup) (it will stick better if grated fine)
2 Tablespoon Italian Seasoning
2 Tablespoons olive oil
1/4 cup scallions – sliced thin
Directions
Set oven to 400 degrees F.
Make the Italian seasoning. In a small bowl combine the sea salt, garlic, onion, basil, oregano, fennel seeds, black pepper, and Calabrian chili. Mix well and set to the side.
The 4oz of butter goes on a baking dish or pan with sides. This goes in the preheated oven until it’s melted and bubbling then take it out.
In a small bowl mix together the parmesan cheese with a heaping Tablespoon of the Italian seasoning. Put at least half on the pan.
Potatoes go on pan score side down. Spray or brush the tops of the potatoes with oil. Add the rest of the seasoned parmesan on top.
This goes on the middle rack for around 40 minutes or until the potatoes are cooked and soft.
Someone thinks they smell very good.
You should let them cool a little before you scrap them off.
A special THANKS!!!! To Robin Miller for her scrumptious recipe so I could make what I got here!
