7. Russet Potato Recipes Side Dish

You Will Need:

2lb Russet potatoes
½ cup grated Parmesan cheese
1 tbsp Italian seasoning
¼ cup olive oil
4 garlic cloves
Salt and pepper
Butter, for greasing the pan
Fresh parsley for garnishing
How To Make:

Preheat the oven to 400 degrees F.
Butter an 8×10 casserole dish generously.
Peel the potatoes and cut them into half inch wide wedges.
Put the potatoes in a bowl and toss them with salt, garlic, black pepper, and half of the Parmesan cheese.
Put this mixture into the casserole dish – ensure you get every bit of ingredient from the bowl to the dish.
Pour 1 tablespoon of oil and sprinkle one spoon of Parmesan cheese on top of the potatoes.
Bake it for 30 minutes. Toss the potatoes and top them with the remaining Parmesan.
Bake for another 25 minutes. Once done, toss potatoes and season them well with salt and pepper
Garnish with fresh parsley and serve hot.

8. Grilled Packet Potatoes

You Will Need:

2lb potatoes (cleaned and halved)
8 cloves garlic (with skin) or 2-3 whole garlic bulbs
1 cup chopped parsley
Salt (to taste)
1 tsp pepper powder (or coarsely grounded pepper)
Honey (as desired)
Virgin olive oil
Mixed herbs of your choice
How To:

Set the grill to a medium temperature and leave it to heat.
Meanwhile, take a large bowl and combine the olive oil, honey, salt, and pepper in it.
Pour a spoonful of water in the bowl and whisk the ingredients together.
On a stove, place a pot of water with potatoes and let it boil. Cook potatoes for 5-8 minutes.
Once the potatoes have boiled, drain the water. Place the boiled potatoes in the bowl containing the honey mixture. Give a nice toss to the potatoes so that each potato is coated with the mix.
Take a foil, which is approximately 10-12 square inches in size. Place a potato each in the square foil. Place garlic bulbs or garlic cloves, as you desire.
Close the packets and seal their tops to form a dumpling-shaped packet.
Cook the packets on the heated grill for about 10 minutes. You can turn the foil in between for even cooking.
After 10 minutes, remove the foiled potato from the grill. Unwrap the foil slowly, and check if the potatoes are cooked by gently piercing them with a fork or a toothpick. The potatoes should be tender but not too soft.
Once you get the desired texture, garnish each potato with chopped parsley.




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