Crispy Oven Roasted Parmesan Potatoes

The title of this recipe made me so hungry as soon as I read it! Then when I saw the description I knew I had to try it..."Crispy on the outside & soft inside." That's my kind of potato side dish! I found this recipe **here**

These potatoes have a unique taste! It's a taste that makes you think 'hmmmm, what is that buttery, beefy flavor?' Well, that's because the potatoes are boiled in a butter, beef broth mixture after they are coated with olive oil , garlic powder, onion powder and pepper. A very interesting technique. Then they are baked with the broth mixture and some grated parmesan cheese until they get that nice crispy exterior. I tweaked the recipe very slightly.

Here is how I made these oh so yummy potatoes...



Crispy Oven Roasted Parmesan Potatoes

INGREDIENTS:

6 Medium Potatoes, peeled - I used 4 large russet potatoes

2 Tablespoons Olive Oil

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 1/2 cups Beef or Chicken Broth - I used a 15 oz. can fat free beef broth

2 Tablespoons of butter

1/3 cup Parmesan cheese, freshly grated

Kosher salt to taste

 

DIRECTIONS:

Preheat oven to 400 degrees F.

Cut the potatoes into 1 inch cubes and coat with

olive oil, pepper, garlic powder and onion powder.

In a medium sized pot simmer the beef broth and butter.

Then add the coated potatoes and bring to a boil for 10 minutes.

Now pour the boiled potatoes and the broth mixture into a 12"x 9"

glass baking pan. Mix in the grated cheese and spread

the potatoes out into a single layer.

Bake uncovered on middle rack for 50- 60 minutes or until nicely browned.

Turn the potatoes with a spatula after 30 minutes of baking.

Remove from oven and sprinkle with kosher salt to taste.

Serve warm.

Makes 4 servings.