Yummy! These were a favorite around my house when I was growing up. My grandma or my mom found this recipe in a magazine and we have been making it ever since. I found this recipe on recipezaar too, so someone else must be making the recipe as well! The recipe is very similar to scalloped potatoes but without the heavy cream. I love these potatoes and the onions add a wonderful element. I like to pair these potatoes with roasted chicken or even meatloaf. As you can see in my picture I paired them with roasted chicken leg quarters and green beans. We also had a wonderful bottle of Pinot Grigio with dinner. Thanks Brooke!!
Parmesan Potato Rounds
- Preheat oven to 400 degrees Fahrenheit.
- Butter a small baking dish.
- Place a layer of sliced potatoes in the bottom of the dish, then season with salt, pepper and a little garlic powder.
- Sprinkle with some sliced onions.
- Drizzle with a little melted butter.
- Repeat layering in the same matter ending up with a layer of potatoes.
- Drizzle the top layer of potatoes with melted butter, and then sprinkle with parmesan cheese.
- Bake uncovered for about 30 to 35 minutes, or until potatoes are tender and golden brown.
This recipe has been floating around on the What’s Cooking board for a bit so I had to give it a try. I found the recipe on a blog called The Pioneer Woman Cooks! She has several other blogs but I love reading the cooking blog the most! She states that this recipe came from an Australian blog friend. Here is the recipe on Pioneer Woman Cooks!
I had some difficulty (actually my sous chef, husband) with the potatoes and getting them smash properly or at least so they looked nice. Oh well! They tasted delicious and we will be trying them again soon!
Crash Hot Potatoes
- New Potatoes (or other small, round potato)
- Olive Oil
- Kosher Salt
- Black Pepper
- Whatever herb you like (I used rosemary and thyme)
Directions (Written by Pioneer Woman, excluding her original commentary)
Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Next, generously drizzle olive oil on a sheet pan. When the potatoes are tender, place them on the cookie sheet giving them plenty of room to spread out. Next, grab your potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie. Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work. Next, brush the tops rather generously with olive oil. Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty. Remember: potatoes need salt. Don’t skimp! Be ye ever as generous with fresh ground black pepper. Now, you can grab some chives…or thyme…or whatever herbs you have available. Whatever herb you use, just chop it pretty finely and sprinkle over the top. Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes. Or until they’re golden and crispy and sizzling.
This is another tried and true Everyday Food recipe. We usually save the “fun” meals for Fridays, but we decided to go ahead and have them on a Thursday! Whoa! Watch out! I like to use baking potatoes for this recipe. I know the recipe calls for cornflakes but I used bread crumbs instead. We really don’t eat cornflakes and they would just take up space in our little kitchen.
Crispy Oven Fries
Source: Everyday Food
- 2 tablespoons vegetable oil, plus more for baking sheet
- 3/4 cup cornflake crumbs (store-bought or crushed from 2 cups cornflakes)
- 1/8 to 1/4 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 1 1/2 pounds baking potatoes (about 3), well scrubbed and cut lengthwise 3/4 inch thick
- Preheat oven to 375 degrees. Brush a large rimmed baking sheet with oil; set aside.
- In a pie plate or shallow bowl, combine cornflake crumbs, cayenne, and 1 tablespoon salt. In a large bowl, toss potatoes with oil to coat. One or two at a time, dip potatoes in crumbs, turning to coat all sides; transfer to prepared baking sheet. Bake potatoes, turning once, until crispy on the outside and tender on the inside, 40 to 50 minutes. Remove from oven, and season with more salt.