Number one son is leaving to go back to school this weekend, so it’s time for me to get all his favorites in before he heads to his home away from home. He LOVES these potatoes!
Goes great with the Sliders for visitors they gobbled them up. These are very easy! But please again I plead that you do not use pre shredded parmesan cheese on these either, just like my REAL Mac and Cheese, it’s waxy and processed! Also, it doesn’t stick well to the potato (it just slides off), and doesn’t taste nearly as good as a good elbow greased grating of some real parmesan. Use the smaller grater side, it makes nice soft flakes that stick well and make a great crust on the fries. Also mixing them in small batches (so 1/2 the ingredients below with a 1/2 of the potatoes) allows them to be coated a bit more evenly, it’s up to you, but look at the small batch coverage.
When you cut the potatoes into wedges, don’t make them too thin or they won’t stand up well on the baking sheet. Also don’t fool yourself that they all will stand up like pictures in magazines, at least 1/3 of them will be on their side. Just flip them half way during cooking so they get evenly crispy.
- 4 Tbs GOOD Olive oil
- 2 Tbs Garlic powder
- 2 Tsp seasoning salt (Lawry’s) or regular sea salt
- 2 Tsp Italian seasoning
- 1/2 to 3/4 cup of grated (not shredded) parmesan cheese
- 4 Russet potatoes cut into wedges
Preheat oven to 375 degrees. Wash, dry and cut the potatoes into wedges. Place potatoes in large bowl and drizzle with olive oil, garlic powder, seasoning salt, and grated parmesan. Toss well to coat all of the potatoes. Place on a single layer on a baking sheet with skin side down (as best you can). Bake for 40 minutes, turn the potatoes if needed 1/2 way through cooking.
All Day and I are blessed to have our house be “the house” to go to for our daughters friends. For many reasons, but a few would be; we get to keep a close eye on them, boys know how tough All Day is and I get to (or am forced to) cook food that teenagers like. In the Summer it’s easy, anything on the grill and pasta salad. But for the winter days I like to fill them up with some comfort food, that also passes the teenager test.
These sliders are an easy, make ahead, and definitely crowd pleasing. I learned the pickle in the middle from a Martha Stewart recipe. Also the optional part of the slider is to make a shallot butter and brush the buns with it before serving. I end up making 1/2 with and 1/2 without. But you do have to soften 1/2 of the stick of butter to brush the burgers before broiling, it makes for an extra punch of flavor and broils much better.
I pair them with roasted potato wedges and voila, a meal for the mighty movie watchers.
- 2 lbs ground round (not too fatty like chuck, even sirloin works well)
- 1/2 cup of dill pickle slices (or about 20)
- 1 tbs season salt
- 1 tbs ground pepper
- 1 package potato dinner rolls or slider rolls of your choice
- 2 shallots minced
- 2 garlic cloves minced
- 1 stick of butter
- Sliced plum tomatoes
Mix meat in a large bowl with 1 tbs of season salt. Form into 20 patties with approximately 2 tbs of meat for each patty. Place one dill pickle slice in the center of each patty, press down firmly.
take softened butter and brush the top of each burger, if you need to pop it in the microwave for a couple seconds to make it easier to brush on (don’t melt it all the way).
Now let the burgers sit in the refrigerator for about an hour, they will broil up better.
Preheat broiler to medium high. Meanwhile, make up the shallot butter for the buns. melt remaining butter and add minced shallot and sauce until tender and set aside.
Set up your toppings and brush your buns.
Broil the burgers for 6-8 minutes depending on your preference. All Day likes them 5 minutes but you can determine your time, it doesn’t take long at all. If you like your burgers a little Pittsburgh style (crispy on the outside and less done on the inside), set your broiler at a higher temp…..but please keep an eye on them!!!