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!