Potato Recipe Search
Quick and Easy Potatoes
Baked potatoes with sweet potatoes are a delicious combination. Serve them with roast or grilled meat
Ingredients
4 cloves garlic, peeled and halved
3 large sweet potatoes, peeled and cut into 1-cm cubes
3 large Russet or Pontiac potatoes, peeled and cut into 1-cm cubes
1 Spanish or red onion, sliced (about 1 cup)
2 teaspoons olive oil
2 tablespoons chopped fresh basil
4 teaspoons grated Parmesan cheese
1/8 teaspoon paprika
1/8 teaspoon freshly ground black pepper
Chopped fresh parsley for garnish
Method
1
Bring a large saucepan of water to the boil over a high heat
Add garlic and sweet and Russet potatoes; reduce heat to medium-high
Cook for 8 minutes
Add onion and cook until tender, about 5 minutes
Drain potato mixture in a colander
2
Preheat oven to 220°C
Place potato mixture in a 23 x 33-cm baking dish
Drizzle oil over potato mixture
Sprinkle basil, Parmesan, paprika and pepper over potatoes
Toss gently to coat
3
Bake until potatoes are lightly golden, about 20 minutes
Garnish with parsley and serve immediately
Prepare in Advance
This recipe can be made 1 day ahead. Prepare as directed to end of Step 2. Cover dish with plastic wrap and refrigerate. Bring potatoes to room temperature before heating. Proceed as recipe directs
Cooks Tips
To cube potatoes, first scrub thoroughly, then peel with a vegetable peeler. Cut each potato in half with a sharp kitchen knife
Place a potato half flat on the work surface. Cut evenly into 4 slices, then cut crosswise and then dice. Repeat with remaining potato halves.
Per Serving
142/kJ 593 calories, 25 g carbohydrates, 3 g fibre, 4 g protein, 39 mg sodium, 2 g fat, 2 mg cholesterol
Serves 6
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