The more I think about it, the more fun I had at the cook off on Wednesday. I just laugh at how miserably fun it was. Yesterday's post was a novel and I didn't even include everything that went on. So today I have to thank Jan from the Dairy Keen in Heber. It was fun to meet you and thanks for lunch and for the cook book. You are such a sweetheart! When any of you pass through Heber stop at the Dairy Keen for lunch. They have awesome burgers and the trains that run along the ceiling of the restaurant are adorable!
Today's recipe is for the potatoes that we made with the pork tenderloin at the cook off on Wednesday. They are really easy and would go with almost any entree. I found these at epicurious and there is a picture of them on yesterday's post.
Parmesan Roasted Potatoes
14" dutch oven
1/2 cup finely grated Parmesan (1 1/2 ounces)
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon black pepper
8 large boiling potatoes (3 1/2 pounds), peeled and quartered lengthwise
1 stick (1/2 cup) unsalted butter, melted
Sprinkle cheese on wax paper or foil and dry 1 hour. Transfer to a large sealable bag with flour, salt, and pepper, then shake to mix.
Rinse potatoes and drain in a colander. Add potatoes to flour mixture, tightly sealing bag, and shake to coat well.
Melt the butter in a 14" dutch oven. Lift potatoes from bag and arrange in 1 layer in butter. Roast at 350° turning twice, until browned and crisp, about 1 1/4 hours. Use 1 1/2 rings on the top and 1 ring on the bottom.
These were a big hit. They are so simple its ridiculous. We cubed our potatoes so they would cook quicker and they worked great. We ran out of time so the potatoes never got golden like they should have, but they were still really tasty. These will be making regular appearances on our table. Grade A.