Garlic Parmesan Potatoes
Garlic Parmesan Potatoes
- 500 grams small red potato
- 1/4 cup green onion (chopped)
- 2 teaspoons vegetable oil
- 1 tablespoon parmesan cheese (grated (I add alot more, so to taste))
- 1 teaspoon rosemary
- 1/2 teaspoon garlic salt (I add about 1 teaspoon, to taste)
- 1/4 teaspoon pepper (I add about 1/2 teaspoon, so to taste)
- Preparation
- Start by preheating your grill We are using a cherry wood lump for that smoky flavour!
- Cooking/Assembly
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Next place your potatoes into a large bowl and evenly coat them with olive oil. Add your finely chopped rosemary and garlic salt. You can go heavy here! Toss the mixture to ensure they are evenly coated. Place your potatoes into the Dutch Oven and add a layer of parmesan cheese.
- Place the Dutch Oven onto the cooking grate of the grill them for roughly 1 hour and 20 minutes until they turn golden brown and probe like butter. Every twenty minutes spin the skillet to ensure there’s no one side getting more heat. Add more butter and parmesan cheese as desired. Get them out of the smoker and serve them with your favourite condiments, Finally, sprinkle parmesan on top during the last 10 minutes of cooking. This will give your potatoes a unique flavour without feeling overly cheesy or overpowered by garlic , enjoy!
To ensure you get the best out of your potatoes every time, it is important to remember that potatoes are like sponges – quality and freshness matters for their texture, so be certain to choose only the freshest potatoes. When it comes to temperature, low and slow is key! The low heat will allow the potato’s moisture to evaporate over time, resulting in an extra crispy exterior.
The best way to preserve the flavour and texture of your potatoes is by wrapping them tightly in airtight containers before refrigerating.
Consume the potatoes within one week as extended storage can compromise their quality. Reheating the cooked potatoes in an oven helps to restore the crispiness and rejuvenate the flavours without making them soggy.