There are dishes that come along that, man, I just don’t feel like there are words to describe. But I’m going to try here for you.
Melted butter – garlic – parmesan – rosemary – sea salt – skillet – soft – crunchy – browned.
Hear anything you like? I thought so.
These stunning potatoes have a slight nod to Pioneer Woman’s crack potatoes but in my opinion, exceed them. Because you know, butter and all that.
Get these skillet parmesan & rosemary potatoes on your table this week next to some grilled meat because, hey, it’s 50 degrees! Yippee.
Skillet Parmesan & Rosemary Potatoes
2015-03-05 17:02:10
Ingredients
- 6 to 8 baby Yukon Gold potatoes, based on skillet size
- 8 tablespoons unsalted butter, melted
- 4 garlic cloves, minced
- 4 tablespoons finely minced herbs (I used simply rosemary)
- 4 tablespoons grated Parmesan (optional, but why not?)
- Sea salt and pepper, to taste
Instructions
- Preheat your oven to 425 degrees.
- Very thinly slice potatoes most of the way through. I found slicing a piece off the bottom to give a 'base' was helpful.
- Melt butter and mix with rest of ingredients.
- Grease your skillet with some of the butter mixture and then give each potato a 'bath' in the butter, making sure to rub some down in the grooves. Be sure to reserve some though, for basting.
- Into the oven they go for one hour - baste every 15 minutes or so, if you can.
Adapted from Food 52
Adapted from Food 52
A Life From Scratch. http://a-life-from-scratch.com/
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Courtney
Courtney is a wife to M and a mom of two boys, L (8) and B (3). Most of her blogging is done frantically during nap time in between laundry, cleaning, and the occasional housewives rerun. Or the brief hour or so that she can stay awake after the boys go down for the night. She loves her sleep. Read more...
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When I want to make those fast, I’ll use one of the baked potatoes I cook over the weekend straight from the fridge – I found putting chop sticks on either side of the potato helped me not go all the way through – super easy and delicious on a weeknight – but you really had me at butter!
Biz recently posted…The Pier House
Twitter: thepaisleybarn
says:
Stopping by from Pint Sized Baker’s linky party. Rosemary and parmesan is my absolute favorite flavor combination and it goes on anything. Pinned and I cannot wait to try these!
Mandi recently posted…Rosemary Lemon Parmesan Scones
Twitter: morselsoflife
says:
We love Hasselback potatoes! Sometimes I’ll use some disposable wooden chopsticks to prevent cutting all the way through. 🙂 I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!
CJ
morselsoflife.com
CJ Huang recently posted…Five Friday Finds #178
Twitter: beingfibromom
says:
I like to eat potatoes in any form. I’ve never had them like this though. I’m interested in seeing how it cooks and tastes.
Thanks for sharing at Inspire Me Mondays!
Brandi Clevinger recently posted…Natural Treatment Regiment for Chronic Pain
Twitter: shopgirlmaria
says:
These look amazing! They sounds so flavorful and tasty and look just beautiful!
Maria recently posted…Simple Spring & Easter Pansy Centerpiece