Hungry Housewife oven-baked potatoes
January 5, 2009 at 10:09 am by Leslie Green
We don’t eat spuds that often in my house, quite frankly because my hips don’t like them. I have food willpower issues, so I just avoid them like the plague! But on the rare occasion that I do make them, I don’t want mashed (even though I make MEAN mashed potatoes) and I don’t want boring old baked, cause those are no good without a whole stick of butter in them (again, not very ass friendly).
So, one night, I whipped these up. They are so very comforting, loaded with flavor and I don’t have to undo my pants button after eating them!
My measurements are usually done by sight, so I tried my best to duplicate it for you.
LESLIE’S ROASTED POTATOES
(makes 4 small servings)
1 lb potatoes (cubed)
Extra virgin olive oil
1/3 cup Italian-seasoned bread crumbs
2 tbs Parmigiano-Reggiano
1/2 tsp rosemary (fresh or dried)
1/4 tsp onion powder
1/2 tsp garlic powder
Salt and pepper
1. Preheat oven to 450 degrees. In a small bowl mix bread crumbs, Parmigiano-Reggiano, rosemary, onion powder, garlic powder, salt and pepper.
2. In a medium bowl, toss potatoes in enough olive oil to generously coat. Pour the bread crumb mixture on potatoes and mix until the potatoes are covered evenly. Place on parchment paper or silicone-lined baking sheet.
3. Bake for 30 minutes or until golden brown, stirring about every 10 minutes.
Sprinkle with kosher or sea salt.
Enjoy,
The Hungry Housewife
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