| Great quick potato recipe |
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Ingredients:
2 tablespoons unsalted butter
1 (24 ounce) package baby Yukon Gold potatoes, halved
½ cup freshly grated Parmesan cheese
1 ½ teaspoons garlic and herb seasoning
1 teaspoon kosher salt |
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Instructions:
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9 x 13-inch baking dish or nonstick baking pan and place in the oven until the butter melts, about 4 minutes.
While the butter melts, score potatoes about 1/4-inch-deep in a diamond pattern (crosshatch). Set aside.
Remove the pan from the oven and let cool slightly, about 2 minutes. Stir Parmesan cheese, garlic and herb seasoning, and salt into butter to form a paste. Spread about 1 teaspoon of the Parmesan paste on the cut-side of each potato; arrange, cut-side down, in the pan. Place in the preheated oven.
Bake until the potatoes are tender and the Parmesan creates a golden crust on the bottom of the potatoes, about 25 minutes. Let stand 5 minutes before using a spatula to release potatoes from pan. |