Saturday I invited Mr. M. over for brunch and served breakfast sandwiches, sausages, and home fries. Truthfully, I was inspired by the new Tim Horton’s cheddar biscuits. After watching those darn commercials I couldn’t stop thinking about biscuits! Instead of going to Timmy’s I made Ina Garten’s Buttermilk Cheddar Biscuits. The home fries recipe is adapted from the garlic fries recipe in “The New Way to Cook Light”, which I reviewed in the last post. I simply cut the potatoes into small cubes before baking. The result was nothing short of miraculous! Although they are baked, you finish them by tossing them in melted garlic butter and topping with parmesan cheese. Absolutely delish! Probably one of the best potato recipes EVER. Just looking at this picture again is giving me a craving.
I think I need to create a special folder for all the recipes that have totally blown my mind. Hmmmm….what should I call it?
1 1/2 pounds baking potatoes, peeled and cut into ¼-inch-thick strips
2 teaspoons canola oil
1/2 teaspoon salt
1 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
1. Preheat oven to 450°.
2. Combine potatoes and oil in a large zip-top plastic bag; seal bag, and toss well to coat.
3. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with salt. Bake at 450° for 25 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
4. Heat a large – skillet over low heat. Add butter and garlic to pan; cook 4 minutes, stirring constantly. Add potatoes and parsley to butter mixture; toss to coat. Sprinkle with cheese. Serve immediately.