Orthodox Easter

I was using up some Russet potatoes that I had in my pantry for Orthodox Easter last weekend. I was making ham, so I thought I would just roast them in the oven at the same time. I randomly saw this Italian cook making these and decided to try them. There wasn’t a recipe so I winged it, but I’m writing down some measurements for you. Don’t stress about precise numbers, just use more or less depending on how much potato you have. There are only a few ingredients so you will be able to make it up. I chose to peel my potatoes because my husband doesn’t care for potato skin, but you can leave it on if you prefer. I suppose you can use panko if you want and that Parmesan that comes already grated. I was a wee bit concerned when I put them in the oven because the coating was so wet looking, but boy did they turn out great. Crispy, golden brown and delicious. Even my husband, who is not so fond of potatoes in general, thought they were very good. They also heated up the next day in the toaster oven quite nicely. I’ve never put bread crumbs on potatoes before, but will definitely do it again, maybe with sweet potatoes next time. I wonder if roasting carrots this way would be good.

Crispy roast potatoes
2 lbs. Russet or Yukon potatoes
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1/3 cup freshly grated Parmesan
1/3 cup plain, fine bread crumbs, not panko
Fresh or dry sprigs of rosemary

Preheat oven to 400°F. Peel potatoes and cut into wedges. Put in a pot with cold water and bring to a boil. Salt water and cook for 1-2 minutes then drain well. Transfer potatoes to bowl and toss with olive oil, salt and pepper, Parmesan, bread crumbs, and rosemary until evenly coated. Spread on baking sheet lined with parchment. Drizzle with little bit more oil and sprinkle with more cheese and bread crumbs. Bake for 45 minutes or an hour until potatoes are really crispy and nice and golden.