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You’re probably wondering why I named these “Ooh Damn” potatoes.
Well, upon taking the first bite of them, Mr. Fox exclaimed, “Ooh damn! These are amazing!” So, Ooh Damn Potatoes were born.
I love home fries. Like, I could eat them with every meal. To me, they’re not strictly breakfast food. There are so many versatile ways to prepare them, and this way was no exception.
I happened to snag a particularly wonderful deal at Famous for a 5lb bag of Yukon golds ($1!!), but I had no plans for them so they just sat in their bag on my kitchen island, waiting to be used. I was scrolling through my Google Reader and came upon an interesting recipe from Stephanie Cooks that involved Yukon golds, paprika and parmesan cheese, and decided that I knew what the fate of my potatoes would be.
I changed a couple things, one out of choice and one because I didn’t have regular parmesan cheese. I subbed smoked paprika for the regular paprika and grated pecorino romano instead of regular parmesan. The smoked paprika made them omg delicious, which I think helped to balance out the bite of the romano cheese. I thought these were perfectly seasoned, and they went really well with the maple dijon chicken I made to go with it.
Hope you enjoy them!
Spice up your boring potatoes with a little paprika and cheese! Simple to make, and extremely delicious.
Ingredients
- 4 cups cubed Yukon Gold potatoes
- 3 tbsp olive oil
- 1 tsp garlic salt
- 1/2 tsp salt
- 2 tsp smoked paprika (you can use regular paprika if you'd like)
- 1 tsp pepper
- 4 tbsp grated pecorino romano cheese (you can use regular parmesan or a blend)
- 1/4 cup shredded white cheddar (or yellow) for topping
Directions
- Preheat your oven to 425 degrees.
- Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking.
- Add the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers (or spoon) get in to the potatoes and carefully mix everything around until the seasonings coat each potato.
- Transfer the baking dish into the oven and bake for 30 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for about 15 - 25 minutes more until they are golden and crispy.
- Top with shredded white cheddar and let melt before serving.
Notes
I adapted this recipe from Stephanie Cooks.
recipe smoked paprika yukon gold potatoes home fries
