I am a proud partner with Tasteful Selections Potatoes.
Tonight was one of those nights that I just didn't really want to cook... but my stomach insisted that I get in the kitchen and whip up something that I could serve for dinner.
Crab cakes are my favorite food... I could eat them rain or shine, morning or night, every day! I whipped up a small batch of crab cakes but needed a side to accompany our salads. I had Organic Honey Gold Tasteful Selection Potatoes in my refrigerator, so I opted to whip up something fantastically yummy and I can't wait to share this very simple recipe with you!
This recipe makes 2 servings of cheesy potatoes.
Ingredients
7 baby honey gold organic potatoes
1 tablespoon of EVOO
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of garlic and herb seasoning
1/3 cup of shredded cheddar cheese
*note*
I made this dish in a wok, because I have one and I like to use it as much as I can. You can also just use a skillet on the stove top.
Instructions
Cut your Tasteful Selections honey gold potatoes into quarters
Heat Wok to 300 degrees {or skillet to medium high heat}
Add 1 Tablespoon of Extra Virgin Olive Oil to the Wok
Add quartered potatoes, fresh black pepper and garlic herb seasoning to the wok and stir.
Allow your potatoes to cook for about 3 minutes then stir. You want to keep stirring every few minutes to insure your potatoes are crisped evenly on all sides.
When your potatoes are golden brown and slightly crispy reduce the heat to about 250 degrees, add 1/3 cup of cheese and stir
Allow your cheese to melt completely then serve to the delight of your family. Who doesn't love crispy potatoes and lots of cheese?!
What is your favorite way to enjoy potatoes? Tell me all about it!
thanks so much for the recipe, they look so delicious. I can;t wait to make them
ReplyDeleteOh this would fit the bill for my son and his friends.
ReplyDeleteThanks for stopping by Friday Features this week!
Happy Friday.
Have a great day
Karren
Your Cheesy Roasted Baby Potatoes. Thanks so much for sharing with Full Plate Thursday and have a great week.
ReplyDeleteCome Back Soon!
Miz Helen