Parm & Herb Roast Potatoes

Name: Parm & Herb Roast Potatoes
Total time: 480 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb red potatoes; quartered; 3/4 oz rosemary; minced; 3/4 oz chives; minced; 3/4 oz basil; chiffonade; 1/2 oz oregano; chiffonade; 1 1/2 tbsp thyme; minced; 1 bunch scallions; sliced on bias; 1 bunch parsley; chopped; 1 cup grated parmesan; 1 tbsp onion powder; 1 tbsp garlic powder; 1 vegetable oil; as needed; 1 salt and pepper

ChefDoogles @ChefDoogles

Chicago, IL

Fantastic

ChefDoogles @ChefDoogles

Chicago, IL

Fantastic

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Ingredients

8 mins

6 servings

3 lbred potatoes; quartered
3/4 ozrosemary; minced
3/4 ozchives; minced
3/4 ozbasil; chiffonade
1/2 ozoregano; chiffonade
1 1/2 tbspthyme; minced
1 bunchscallions; sliced on bias
1 bunchparsley; chopped
1 cupgrated parmesan
1 tbsponion powder
1 tbspgarlic powder
1vegetable oil; as needed
1salt and pepper

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Steps

8 mins

1

Toss potatoes with enough oil to cover. Season with half the rosemary and thyme, salt, pepper, and dried spices.
2

Roast at 400° for approximately 40-45 minutes or until potatoes are caramelized and fork tender.
3

Immediately toss potatoes with cheese and remaining herbs in a large mixing bowl. Serve.
4

Variations; Dried herbs, italian or applewood seasoning, bacon, bacon fat, mustard, other cheeses, flavored oils, remoulade, aioli, cayenne, paprika, minced raw garlic or shallots

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ChefDoogles @ChefDoogles

on April 06, 2014 23:04

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience