© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: pollyw
Servings: 6 to 8
These are simple to make yet a very elegant side dish. I had these when I was in Chicago with my daughter and her husband at a steak house near them. I fell in love with them and looked for a recipe that I felt was the next best thing.
4 medium yukon gold potatoes, peeled halved lengthwise and fanned
½ cup white breadcrumb
¼ cup grated parmesan cheese
1 tablespoon olive oil
1 teaspoon sweet paprika
salt and pepper
2 to 3 tablespoons extra virgin olive oil
Pre-heat oven to 450°F.
Oil a large glass baking dish. Place potatoes cut side down in baking dish. Drizzle oil on top of fanned side of potatoes. Take bread crumb mixture and press on top and in between the cuts of potatoes. Cover with foil paper and bake 30 minutes.
Remove foil and continue baking until potatoes are nicely browned, about 15 more minutes.