Potatoes are one of those foods that I love, but I can sometimes get bored with because you basically eat them in one of three ways – mashed format, french fry format or roasted.
I’ve been getting beautiful potatoes in my YYC Growers Harvest Box and wanted to create a few recipes that were a little different. I love this recipe because it’s super versatile; perfect for breakfast, and just as good for dinner. Plus you can make ahead (even a day or two) and reheat them in the oven – don’t worry the crispier they get the better!
- 2 lbs. potatoes
- 3-4 garlic cloves, thinly sliced
- 1/2 cup grated old cheddar
- 1 tbsp. finely chopped parsley
- 2 thinly sliced green onions
- 1 tsp. seasoning salt
- 1/2 tsp. garlic powder
- 2 tbsp. olive oil + 1 tbsp. olive oil
- salt and pepper to taste
- Preheat oven to 425F
- Cut potatoes into small cubes and put into a large bowl. Pour 2 tbsp. olive oil over top and lightly salt and pepper, then toss until all the potatoes have been coated in oil. Spread potatoes out on a parchment lined baking sheet and cook for 45 minutes to an hour (until starting to turn golden brown and crisp up). Flip the potatoes halfway through.
- Once potatoes are almost done in the oven grab a large heavy bottom pan and turn on to med/high heat. Pour remaining 1 tbsp. olive oil into the pan once it’s hot, then add the garlic slices and cook for 2-3 minutes, they will start to turn a light brown.
- Add a bit of the cheese (about 1/4) to the pan and let it get crispy, then add the potatoes, seasoning salt and garlic powder. Cook the potatoes for about 10 minutes, then smash-up with a potato masher and add the rest of the cheese.
- Turn the heat up a bit, cook the potatoes for another 10-15 minutes or so, until they get crispy. Turn the heat off and add the parsley and green onion.
- Salt and pepper to taste and dish out and enjoy!
The recipe does take a little time, but it is worth it. I usually get this going first thing when I wake up, toss the potatoes in the oven and relax with a coffee before I have to finish them off.
I hope you enjoy.
Till the next recipe,