Creamy Garlic Parmesan Baby Potatoes
Easy and delectable baby potatoes coated in a flavorful blend of garlic, parmesan, and herbs.
Easy and delectable baby potatoes coated in a flavorful blend of garlic, parmesan, and herbs.
- Carbohydrate 179.407314 g
- Cholesterol 51.9551 mg
- Fat 19.411779 g
- Fiber 22.5817504863739 g
- Protein 30.166672 g
- Saturated Fat 11.7697898 g
- Serving Size 1 1 Serving (1060g)
- Sodium 1097.69 mg
- Sugar 156.825563513626 g
- Trans Fat 1.4323253 g
- Calories 993 calories
Step-by-step
- Fill a medium sauce pan about half way up with water and add a couple shakes of salt.
- Cut up the baby potatoes, in half for small ones and quarters for larger ones.
- Put potatoes in the water and place on high heat until the potatoes are tender (15 - 20 min)
- Turn off heat, drain the water out and return the potatoes to the hot sauce pan.
- Put Ghee in the sauce pan and coat the potatoes with it (should melt in hot sauce pan)
- Put remaining spices and cheese in the sauce pan, stir to coat
What happens when extra boiled potatoes sit in the refrigerator overnight? Starches retrograde, meaning the polymers realign into a crystalline structure that makes day-old spuds firmer and slightly rubbery if heated incorrectly. Water is the primary enemy of crisp textures here, as excess moisture generates steam and softens the exterior instead of browning it. Ghee contains less water than standard butter, making it chemically stable for high-heat pan-freshening without premature burning.
Reviving Day-Old Potatoes
Cold storage alters cellular walls within starchy tubers. Direct microwaving traps internal moisture, yielding a mealy mouthfeel. Slice chilled potatoes to expose interior surfaces, then introduce them to a cast-iron skillet preheated over medium-low heat. Add one teaspoon of neutral oil alongside the remaining ghee to raise the smoke point. Toss frequently until the internal temperature reaches 165 degrees Fahrenheit.
- Discard portions stored past the four-day window in airtight containers.
- Maintain skillet temperature below 400 degrees Fahrenheit to prevent the parmesan solids from turning bitter.
- Pat boiled starches thoroughly dry with paper towels before introducing them to hot fats.
