Roasted Parmesan Mozzarella Potatoes Dated 1964 |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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ROASTED PARMESAN MOZZARELLA POTATOES DATED 1964 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Dallas, Texas in 1992. Notation on card indicates this was Aunt Lucy’s favorite potato recipe and one that was served at all family dinners. Read more . Dated 1964. This is yummy and a favorite in my household as well. Ingredients:
8 small potatoes washed and sliced thin |
1/2 cup extra virgin olive oil |
1/2 cup freshly chopped parsley |
4 cloves garlic minced |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
1 cup grated parmesan cheese |
1 cup grated mozzarella cheese |
Directions:
1. Place potatoes in large bowl.
2. Combine olive oil, parsley, garlic, salt and pepper then mix well.
3. Pour over potatoes and toss.
4. Place 1/2 of the potatoes in a greased baking dish and top with 1/2 cup of each cheese.
5. Follow with remaining potatoes and cheese then bake 50 minutes.
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