Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Potatoes, red, skin on, cut x Pepper, black, fresh ground,
-in 3/4" dice -to taste
1/3 c Water 1/2 c Shredded parmasan or romano
1/4 c Olive oil (more or less to t -cheese or 1/4 cup both
-aste) 1 1/2 ts Dried rosemary
x Salt, kosher, add to taste

Fat grams per serving: Approx. Cook Time: 1 hr
Spread the potatoes evenly in a 9 X 12" baking pan that has been
sprayed lightly with a non-stick vegetable oil spray. Do these next
steps in this order: Salt pepper the potatoes, pour the oil over
and toss to distribute the oil evenly. Crush the rosemary in the
palm of the hand and distribute across the potatoes. Distribute the
cheese across the potatoes. Add the water down the side of the pan, a
little in each corner such that none of the seasonings are washed off
the potatoes. You should end up with about 1/4" of water in the
bottom of the pan. The object is to have the water steam the potatoes
then boil off so the flavorings can be picked up by the potatoes.
Place in center of 425 deg oven and cook for 45 min or until the
potatoes are done and the cheese browns slightly. From the collection
of Chuck Rippel Source: The Collection of Chuck Ripple

Browse by categories