Skip to main content

Panko Potatoes!

Well, I made this recipe several weeks ago and I finally uploaded the picture last week but I never had the recipe with me when I've been online...

Anyway, here is a recipe that I found in my Grocery Store's "Magazine" they put out 4 times a year (maybe a little more than that?) It's called "Everybody Cooks". If you're in St. Louis and don't shop at Dierbergs you should at least go when they have the complimentary magazine because it has a lot of great, seasonal recipes in it. So far I've only tried this one, from this issue, but there are a few others I want to try (Coffe Spiced Tri-Tip, Praline Caramel Apple Pie and Pumpkin Pancakes)... but for now I'll stick to posting the potatoes because I couldn't believe I'd never thought of this. I mean, they were so easy... basically just Panko coated roasted potatoes. YUM!

Crunchy Roasted Potatoes
Source: Dierberg's Everybody Cooks - September 2008

Ingredients
- 4 med. Russet potatoes, peeled and cut into 1/2" pieces (about 2 lbs)
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 2/3 cup panko
- 8 oz. pepper jack cheese, shredded (optional)

Directions
- in a large bowl, combine potatoes, olive oil, garlic, salt, pepper; toss to coat
- Add panko; toss until combined
- Spread potatoes in single layer or foil-lined jelly-roll pan that has been lightly coated with non-stick cooking spray
- Roast in 425 oven until potatoes are tender - about 30 minutes; stirring halfway through cooking time
- If desired, sprinkly cheese over potatoes; bake until cheese melts, about 5 minutes
- Serve immediately
(Makes 6-8 servings)

** I did not sprinkle with cheese but next time I will for some variation. I just didn't have any cheese this time!
** I served with a basic breaded chicken and a little pan gravy

Comments

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get