I have been making these potatoes for decades because they are so easy and so delicious. You only need a few ingredients — red potatoes, butter, extra virgin olive oil, garlic salt, cayenne pepper and Parmesan cheese. That’s it. They do take a while to roast (45 minutes or so) but the wait is worth it – you wind up with a crispy and spicy outside and a warm and fluffy inside. And the smells coming out of your kitchen rock!
You can make these as hot or mild as you want by the amount of cayenne you add — we tend to like them hotter (especially Brad and Gabe.) They also make a great base for potato salad.
By the way, for this recipe I used canned parmesan cheese for these potatoes because it just has a better texture than freshly grated.
Ingredients (Serves 2)
- 2 tablespoons extra virgin olive oil
- 2 tablespoon butter or margarine
- 4 to 5 red potatoes
- Garlic salt to taste
- Cayenne pepper to taste
- Parmesan cheese to taste
Preheat oven to 400 degrees F. Melt olive oil and butter in a 9” x 9” pan.
Scrub potatoes and dry them with a paper towel. Cut into bite-sized pieces, removing any bad parts.
Coat the potatoes on all sides with the melted butter and oil.
Sprinkle them with the garlic salt, cayenne and parmesan to taste (I’m heavy handed with all three of these.)
Roast for 25 minutes or so, until they are browned on one side. Flip the potatoes over and roast for another 20 minutes or so.
Don’t these look awesome? I want some now!
Serve these with your favorite protein, or, as I mentioned earlier, as a base for your favorite potato salad.
Eat, drink and be merry!
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