Friday, September 23, 2011

Cheesy Potatoes

I made cheesy potatoes a few nights ago to accompany some hamburgers. I must say they were better then the burgers, hence the post about them and not the burgers. They are not low-fat or low calorie, so please make sparingly and enjoy as a treat.
 I used Yukon gold potatoes, but any variety will do. I was in a hurry so I sliced them pretty thin. They can be done in wedges as well, it just takes longer to bake. Once the smell comes from the oven you won't want to wait. Romano cheese is what makes them special, I have used Parmesan cheese before, really any hard Italian cheese will be delicious.

4 Servings

 4 Yukon Gold Potatoes- washed
1/4 cup Olive Oil
1/4 cup Romano Cheese - finely grated
1 tsp Kosher Salt
1 tsp Paprika
1 tsp Pepper
1-2 tsp Red Pepper Flakes (optional)

Preheat the oven to 375

 Line a baking sheet with parchment. If you don't have parchment you can use foil sprayed with non-stick coating (this just makes clean up easier). If the above are not an option, just oil the baking sheet. Slice Potatoes in thin wedges (so you can eat them earlier). Place them in a mixing bowl, add everything else.  If you want to make them spicy you can add the red pepper flakes. Make sure all the potatoes are coated in the cheese and spices.Then pour out on the baking sheet and spread into a even single layer, don't clump them up in the middle it won't bake right. Toss in the oven.
Bake them for about 15 min, and check on them,(give the sheet a turn if your oven bakes uneven). Give them about 10-15 min more to bake. The baking time depends solely on how thick you sliced the potatoes. The cheese will be bubbling and getting brown. A good way to test find the thickest slice and insert a fork. If the fork goes in easy then you are ready to enjoy, If not give it a little longer to get nice and tender 

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