Sometimes the side dish is just as important as the main meal you are cooking. Along with a vegetable of choice, potatoes often come to mind. Here is a delicious potato recipe that will certainly hit the spot.
This recipe came from one of my uncles who have left me with this treasure for the rest of my life, or for as long as my body will allow me to eat it. I always make these with my Chicken Cordon Bleu meal.
Here is what you will need.
6 to 8 Medium Potatoes
1 Stick of Butter
1 tsp. olive or vegetable oil
3/4 cup of Flour
2 cups Parmesan Cheese
Milk
1 Gallon Ziploc Bag
Parsley
Salt & Pepper
1. Preheat oven to 350 and melt 1 stick of butter with 1 tsp. of oil in a glass baking pan. Be sure not to burn the butter. Keep a close eye on it.
2. Wash potatoes and cut into small wedges. You should get approximately 8 wedges from a potato.
3. Fill a bowl with milk and submerge potato wedges in the milk. Let them sit for 15 minutes.
4. Fill 1 gallon Ziploc bag with 3/4 cup of flour and 2 cups of Parmesan cheese. Add Salt, Pepper and parsley and mix well.
5. Take a few potato wedges from the milk and place them in the bag. Shake well so flour and cheese sticks to the potatoes. Remove potatoes from the bag and place in the baking pan that has the melted butter in it. Repeat until all potatoes are coated. Do not overlap potatoes in the baking pan. They should be places side by side. If you run low on the cheese and flour mix, just add more to the bag using the same ratio.
6. Bake for 30 minutes or until potatoes are done. Be sure not to overcook as they will turn dry and hard. You can periodically check with a toothpick. If the toothpick slides in and out of the potato wedge easily, they are done.
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