One of the nice things about Pinterest is not only do you get to see what all of your friends are surfing for on the interwebz, you get to
steal borrow some very cool ideas.
Like this dish.
Beloved and I don’t eat white potatoes very often any more but I buy them for The Young One, whose metabolism can handle them, because he likes them better than sweet potatoes. He probably eats them once a week, but I bought extra for our trip to Hocking Hills last week, not knowing who else might want one. The answer to that was “no one” so I had a couple left over. After sitting on the counter for a few days, they were just beginning to sprout so I decided I should probably cook them before they were fit for nothing but the compost bin.
I was just going to bake them – The Young One loves him a baked potato with butter and cheese – but my stupid oven isn’t working; then I ran across this recipe on Pinterest. It not only looked darn tasty, it was dead simple and, hey – how can you go wrong with that? Turns out you can’t – this was a HUGE hit with both The Young One and Beloved; as the boy kept saying, “These potatoes are bangin’” and they both requested I make them again.
The original recipe calls for Lawry’s Seasoned Salt, which I have in my spice cabinet, but the second ingredient after salt is sugar, so I decided to just sprinkle it with some salt, pepper, garlic powder and paprika. I didn’t measure any of these ingredients, so use your own judgement. I did measure the ghee and Parmesan cheese (a nice indulgence for me), though – one tablespoon of each per serving was just right.
Note: the original recipe calls for broiling them mid-oven so they’re a fair distance from the broiling element, for 10 to 15 minutes. I found that 10 minutes left them just a little too brown, so you’ll want to keep an eye on them.
|Easy Roasted Potatoes|
- 2 large baking potatoes
- 1/4 cup ghee or clarified butter, melted
- kosher or sea salt
- freshly-ground black pepper
- garlic powder
- 1/4 cup grated Parmesan cheese
- Scrub the potatoes and dry them. Poke several times with a sharp knife and microwave for 6 to 8 minutes, turning the potatoes every 2 minutes, or until they are cooked through. Set aside to cool slightly.
- When just cool enough to handle, cut the potatoes in half lengthwise and score them, cutting through the flesh of the potato but leaving the skin in tact. Brush them with the melted ghee, then sprinkle them with the salt, pepper, garlic powder, paprika and Parmesan cheese.
- Place the potatoes on the middle rack of the oven and set it to broil; cook the potatoes until they are golden brown on top, about 10 minutes.
- Nutrition (per serving): 200 calories, 13.4g total fat, 36mg cholesterol, 102.6mg sodium, 398.5mg potassium, 16.3g carbohydrates, 2g fiber, <1g sugar, 4.4g protein