A few days ago, I decided that I'd to make a dish I've done before but it has been at least a year since I last made it. This dish will be posted in the next entry. For now, I'm going to post the side dish first, which I came across just looking for an easy recipe for oven roasted potatoes that would use yukon gold ones (as that is what I had and wanted to use up). This recipe is very similar in the spice combination that is used in another of my favorites, Parmesan diced potatoes (to be posted eventually!). This was a hit--will be making more in the future, as it's so simple!
Original recipe is from this website:
http://www.tasteofhome.com/recipes/seasoned-yukon-gold-wedges
I used 1 1/2 times the amount of potatoes and doubled everything else, thus this could be halved for lesser servings.
Ingredients:
2 1/4 lb. yukon gold potatoes, cut into wedges
2 T. olive oil
1/2 c. panko (or dry bread crumbs)
1 T. paprika
1/2 T. salt
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. ground cumin
1/4 tsp. coarse ground black pepper
1/4 tsp. cayenne pepper
Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, toss potatoes with oil:
3. Combine the remaining ingredients in a small bowl:
4. Sprinkle the combined ingredients over the potatoes, then toss to coat:
5. Spray a large baking sheet (15x10x1 or larger) with cooking spray. Arrange potatoes in a single layer on the pan (or as close as you can get, as I did below):
6. Bake for 40-45 minutes (or until tender). Enjoy:
No comments:
Post a Comment