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Fries, cheese, pancetta and a garlicky lemon sauce to dip it all in. Need I say more?
For the lemon garlic dipping sauce (dipping sauce can be made up to one day in advance):
In a small bowl, mix together the mayonnaise, lemon zest, lemon juice and garlic. Refrigerate until ready to use.
For the fries:
Preheat a skillet over medium heat and add one tablespoon of olive oil. When the skillet is hot, add the diced pancetta to the skillet. Cook until crisp, then remove pancetta from the skillet and drain on paper towels.
Preheat oven to 400 F. Slice potatoes into french-fry sized strips.
Line a baking sheet with tinfoil and coat the foil with two tablespoons of olive oil. Add the sliced potatoes to the baking sheet. They do not need to be in a single layer. Some overlapping is good!
Evenly sprinkle one heaping tablespoon of dried Italian seasoning over the potatoes. Then cover the potatoes with both the Parmesan and Romano cheeses.
Drizzle the remaining two tablespoons of olive oil over the cheese. Evenly distribute the butter on top of the cheese. Sprinkle with fresh chopped parsley. Add salt and pepper to taste.
Bake for 40-50 minutes in the preheated oven, or until cheese is melted and potatoes are crisp and browned.
Remove pan from the oven and sprinkle on the pancetta. Immediately transfer to plates or a serving platter.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Oh, this sauce. Drinkable.
This is a healthier version of the croquettes you know and love. Using leftover mashed potatoes they go together in a snap.
Serve Baked Potato Croquettes as an appetizer or as a side dish. Or they can even be a complete meal when served on a bed of Swiss chard, with a drizzle of Romesco sauce and a topping of crispy prosciutto!
A mouthful of a recipe but a fairly simple concept. Potatoes and mushrooms are soaked in a lemony sauce then grilled until they’re crazy tender and juicy. Topped with fresh dill and feta, this is the potato salad of the future.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!