What are some of your favorite childhood memories from Christmas? One of mine is making these crispy potatoes with my dad to go alongside Christmas dinner.
When I was younger, my dad would cut the potatoes and put them in the oven, but he would let me mix them in the herbed butter mixture. I love the perfect amount of cheese and seasonings on these potatoes.
Plus, they’re so moist you don’t need any gravy or sauce to go with them! Just serve as is! This is an easy recipe that you can get the kids involved in and make a new family tradition in the kitchen!
5-6 russet potatoes, washed and diced
1 stick butter, melted
1 tbsp garlic, minced
1/8 cup finely grated parmesan cheese
2 tbsp fresh parsley, minced
2 tsp each; fresh thyme and rosemary, minced
1 tbsp salt
1/2 tbsp black pepper
Preheat oven to 400 degrees. In a large bowl, soak diced potatoes in water for 10-20 minutes. This removes some of the starch and makes the potatoes extra crispy. Drain potatoes, and dry on a clean kitchen towel. Mix melted butter with fresh herbs, salt and pepper and parmesan cheese. Toss potatoes in melted butter and herb mixture and transfer to a baking sheet lined with parchment paper. Bake for 25 minutes, toss potatoes to ensure even baking and bake another 10 minutes. Remove from oven and top with fresh parsley and more parmesan, if desired.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Leave the potatoes under the broiler for about 30 seconds to get even more crispy.
Recipe and image courtesy of: Mom’s Bistro