I love potatoes. How about you? Potatoes make an excellent source of carbohydrates like rice. They also make a great appetizer combined with a few ingredients. Looking for a recipe to try? Look no more. We've got something here for you. Introducing, Garlic Butter Parmesan Potatoes. It sounds mouthwatering right? I know it is! This recipe is great for picky eaters too. Do you have a special day coming? No problem! This awesome potato recipe is great for appetizers or a side dish.
The ingredients of this recipe are very simple and easy to find. If you are a home you you'll likely have the ingredients in your pantry. The procedure is easy as 1-2-3. When you find good potato recipes it guarantees some inexpensive and tasty meals.
Here is a little information about the ingredients used.Garlic is a popular herb used in a large variety of dishes. Garlics are bulbs made up of many cloves. Garlic enhances and adds tasty flavors to a most any dish. Butter is a simple dairy product made by from cream. If you are a Julia Child fan you'll know "Butter Makes Everything Better". Butter is a great substitute for oil especially when you saute onions and garlic. For added flavor and aroma, you can also put some more herbs like oregano, basil, and parsley. Parsley is a famous garnish best included in the dish as fresh than cooked.
This dish is also prepared in a cast iron frying pan. Cast iron cooking dates back centuries. The cast iron, when seasoned properly is a cooking pan that maintains a good steady heat during the cooking process and also allows for nice browning on the bottom of what you are cooking.
This recipe comes to us from Grandmother's Kitchen
8-12 medium small young yellow potatoes
4 Tablespoons butter
2 garlic cloves minced
salt and freshly ground pepper, to season
1/4 cup freshly grated Parmesan cheese
Preheat oven to 425F.
Wash the potatoes then place into a large saucepan. Put enough water to just cover the potatoes.
Bring the water to a boil and cook for 7-9 minutes. It will depend on the size of the potatoes.
You just want to par-boil so they are still firm. You do not want them mushy. To test spear with a sharp knife. They are ready when the knife will penetrate but the potato is still firm.
Drain the water and run cold water into the pot to stop them from cooking. Keep running the cold water so you cool the potatoes down for handling.
Meanwhile, melt the butter in a small saucepan, mince the garlic and stir the minced garlic into the melted butter. Shut off and set aside.
Grease you cast iron pan with the melted butter using a silicone pastry brush. This dish was done in a 9-inch pan, but you can use whatever size you have, just be sure if you do a larger pan you increase the amount of potatoes, butter and garlic.
Using a large sharp knife, slice the potatoes into rounds about 1/4 inch wide and place them into the cast iron pan forming a circular pattern.
Use the silicone brush to paint on the butter and minced garlic to the rounds.
Season with a sprinkle of salt and freshly ground pepper.
Place into the preheated oven and bake for 15 minutes.
Turn the oven to BROIL and keeping an eye, bake for another 5-8 minutes or until the potatoes turn a golden brown.
Remove from the oven and sprinkle the parmesan cheese on top.