Tag Archives: parmesan cheese

Baked Fingerling Potato Fries.

This happy accident made the cut at our house. We roast and bake potatoes all the time, but this one struck the yummy nerve with the hubs. It is so simple and such a nutritious replacement for fried, pre-made, bagged, potatoes (though they are addictingly good). We have tons of fingerlings and since they are not the greatest storage potatoes we have been ploughing through them. Using them in Baked Potato Nachos, as breakfast potatoes, both shredded and chunked, and as fries. These are the current favorite though. We have had them with burgers, steak, and just as a snack.

Baked Fingerling Potato Fries. Serves 4.

Ingredients

1 lb fingerling potatoes, sliced into quarters the long way

1/2 T olive oil

1/4 t kosher salt

1/4 t fresh cracked black pepper

1 t dried parsley

1/2 t granulated garlic

1 oz Parmesan cheese

Process

Preheat oven to 400.

Combine all ingredients, except the cheese in a medium bowl.

Spread on a silpat lined baking sheet and bake for 40 minutes. Remove from oven and sprinkle with cheese. Serve.

Enjoy!

Leave a comment

Filed under Appetizer, Gluten Free, Grain Free, Potatoes, Vegetables, Vegetarian

Cheesy Baked Kohlrabi.

We are still swimming in kohlrabi over here and we are always looking for a new way to prepare it. I have been looking around online and I was inspired by this recipe which I adapted to fit my cooking style and taste preferences. It turned out great, very tasty. The hubs even suggested it was reminiscent of a hash and said that we should make it again with some corned beef or shredded barbacoa in it, which you may see, though it could be next year. I will keep that one in my back pocket.

Cheesy Baked Kohlrabi.

Ingredients

3-4 C kohlrabi, peeled and diced into 1/4 inch cubes

1 T kosher salt

1 T butter, melted

1 clove of garlic, finely chopped

1/2 t fresh cracked black pepper

1 oz freshly grated parmesan cheese

1 t fresh thyme

2 T panko bread crumbs

Process

Put prepared kohlrabi in a colander over a bowl and sprinkle with salt, tossing to coat. Allow the kohlrabi to drain for 20 minutes. Rinse well to remove salt and pat dry with a paper towel.

Preheat oven to 375. Place kohlrabi in a large bowl and add butter. Toss to coat. Add garlic, pepper, cheese and thyme. Toss to combine. Spray a 8×8 baking dish lightly with cooking spray and add mixture, flattening with a spatula. Sprinkle with panko (if you prefer you can mix with additional butter before adding). Cover will foil and place in oven. Cook for 35 minutes. Remove foil and cook for 25 minutes more.

Enjoy!

Leave a comment

Filed under Casseroles/Bakes, From the Garden, Gluten Free, Grain Free, Side Dish, Vegetables, Vegetarian