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September 29, 2008

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

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