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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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For some reason the potatoes were done way earlier than the rest of the meal yesterday - I'm sure it had nothing to do with those margaritas! ANYWAY...decided I had to do something to keep them from burning or getting cold, and came up with this. Read more . Everyone actually called them Kick A- Taters, but, settled for posting them as Killer. LOL Ingredients:
really good non-stick baking pan |
12 med - small potatoes |
first round roasting sauce |
1/4 c olive oil |
1/4 stick margarine, melted |
4 t parmesan |
2 t worcestershire |
couple pinches kosher salt |
cracked black pepper |
generous shakes garlic powder |
shake or two dried parsley |
2 or 3 shakes dried, minced onion |
second round roasting sauce |
4 t olive oil |
2 t margarine, melted |
cheese topping |
parmesan |
1 c your fave shredded cheese |
bacon bits, or 2 or 3 pieces bacon, fried and crumbled, chives |
Directions:
1. Scrub potatoes well
2. Cut into wedges into a bowl of ice water
3. Preheat oven to 450
4. Mix first round sauce
5. Drain water from potatoes
6. Pour sauce over potatoes and mix well
7. Place potatoes on pan in single layer, pour any remaining sauce over all
8. Roast about 30 minutes
9. Mix 2nd round of olive oil and butter
10. Remove from oven and turn potatoes
11. Pour sauce over
12. Roast about 25 more minutes
13. Remove from oven
14. Turn heat off
15. Generously shake parmesan over potates
16. Sprinkly generously with shredded cheese, bacon and chives
17. Return to oven about 10-15 minutes longer
18. The shredded cheese will have made a cheesey crust on the potatoes, and on the pan.
19. Serve with a side of ranch if desired.
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