Tuesday, 24 November 2009

Cheesy Roasted Potatoes

Like I've mentioned before potatoes are one of my favourite foods to eat. I found this recipe in a cookbook I own called "Eat, Drink and Be Merry" (it's from the authors of "Crazy Plates"). This is a garlicy, cheesy potato sidedish'o'bliss!! This Tater Lover gives it 2 thumbs up!

2 1/2 lbs unpeeled, thin-skinned potatoes (red or white)
1 cup onions, chopped
1 tbsp olive oil
1 tsp garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp thyme
1 (10.75oz) can condensed cheddar cheese soup, undiluted
1/3 cup fresh Parmesan cheese, grated
2 tbsp fresh dill or parsley, chopped
1/2 cup sharp cheddar cheese, grated
1 green onion, chopped

Preheat oven to 425F. Cut potatoes into 1-inch chunks and place in a 9"x13" casserole that has been sprayed with cooking spray. Add onions, olive oil, garlic, salt, pepper, paprika and thyme; mix well. Roast potatoes for 30 minutes, stirring once, halfway through cooking. Remove from oven and let cool slightly. Reduce oven temperature to 375F.

In a medium bowl, mix together soup, Parmesan cheese and dill. Pour over potatoes. Mix well. Sprinkle with cheddar cheese followed by green onions. Return potatoes to oven and bake, uncovered, for 25 minutes until cheese is bubbly and potatoes are golden brown around the edges. Let stand for 5 minutes before serving.

My Tip: Try adding 4 slices of cooked, chopped bacon to this dish when you add the soup mixture. Mmmm bacon!!

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