Recipe Train

Several years ago, Cindy Lock was eating at a restaurant that had wonderfully crisp and lightly browned potatoes. They had been cubed and tossed in a savory blend of cheese, salts and herbs. They were crunchy around the edges and very buttery.  “When we got home from that trip, I started looking them up on the internet cooking sites that I was familiar with,” said Lock. “I couldn’t find what I had tasted. So I started playing with my own recipe and came up with one that reminds me a lot of the original one we tasted.” She said the harvest postatoes are best baked on the barbecue grill, but they’re also yummy out of the oven. The recipe easily serves a crowd — about 12-16 people. Enjoy!

Harvest Potatoes

    5 pounds russet potatoes, washed and cut up into small 1-inch cubes.
    1 1/2 sticks of salted butter, melted
    3 tablespoons rosemary
    1 tablespoon salt
    1 tablespoon pepper
    1 5-ounce tub parmesan cheese, shredded
    1 medium yellow onion, chopped
    
    Spray a large heavy-duty disposable foil pan with oil coating. Mix all ingredients together. Pour into the pan. Bake uncovered at 425 F for 1 hour and 15 minutes.

Next stop on the Recipe Train: Kim Kingman’s Sandwich for a Crowd
Chugga chugga chew chew!