I have found hundreds of recipes designed around the lowly white potato and I honestly don’t think there is a bad one in the bunch. I could eat white potatoes with ice cream and think it’s better than whatever the Queen is serving across the pond. The white potato is the one thing that blocked me from attempting any low-carb diet, ever. I firmly believed the fitness video girl who told us that Idaho potatoes are nutritious and a good source of some vitamin or something.
I’m about to post a recipe that makes me a little sad. I’m still young. I still have many years left on these wheels. And it pains me to think that I’ve already found the absolute best way to treat a white potato. Long ago, I thought twice baked potatoes with fillings of cheesy potato goodness wrapped in bacon was the last stop for potato greatness. But this tops it.
Look for yourself.
This recipe is from the New Way to Cook Light cookbook. This book was released this past fall and I have found so many new recipes to try!
- 1.5 lbs potatoes cut into 1/4 inch strips. I used Yukon gold.
- 2 teaspoons canola oil
- Half teaspoon of salt/pepper
- 1 Tablespoon of butter
- 4 Garlic cloves, minced
- 2 Tablespoons finely chopped parsley
- 2 Tablespoons grated parmesan cheese
- Preheat oven to 450*
- Combine potatoes and oil in a zip top bag and toss to coat.
- Arrange wedges in a single layer on a parchment lined pan. Sprinkle with salt and pepper.
- Bake 450* for 25 minutes until golden and tender.
- Heat a large nonstick skillet over low heat. Add butter and garlic.
- Cook 4 minutes. Add potatoes and parsley to butter/garlic.
- Toss to coat. Sprinkle with parmesan.