Preparation Time: 10 minutes
Cook Time: Potatoes – 30 minutes, Final cooking – 5 minutes
Serving: n/a
Ingredients:
• 600 g (1 bag) Europe's Best® First Harvest Baby Potatoes, frozen
• 30 mL (2 tbsp) olive or vegetable oil
• 4 mL (3/4 tsp) salt
• 1 mL (1/4 tsp) pepper
• 125 mL (1/2 cup) sour cream
• 375 mL (1 1/2 cups) grated Cheddar or Swiss cheese
• 50 mL (1/4 cup) crumbled blue cheese
• 50 mL (1/4 cup) grated Parmesan cheese
• 2 green onions, thinly sliced
• 1 mL (1/4 tsp) smoked or sweet paprika
Preparation:
1. In an 8" (2L) baking dish, toss Europe’s Best® First Harvest Baby Potatoes with oil, salt and pepper. Roast in a preheated 425ºF (210ºC) oven for 30 minutes, stirring occasionally, until potatoes are tender and light golden. Flatten potatoes slightly with a fork.
2. Remove from oven and sprinkle with sour cream, Cheddar cheese, blue cheese, Parmesan cheese, onions and paprika. Return to oven and cook for 5 minutes, or until cheese has melted.
Variations:
Roasted Potatoes with Salsa:
3. In a bowl, combine 1 cup (250 mL) mild to medium tomato salsa, 1/3 cup (75 mL) chopped black olives, 1 cup (250 mL) grated Monterey Jack cheese, 2 chopped green onions and 3 tbsp (45 mL) chopped fresh cilantro or parsley. Drop in spoonfuls over roasted potatoes (step 1) and top with ¾ cup (175 mL) crumbled tortilla chips. Return to oven and cook for 8 minutes, or until top is bubbly.
Roasted Potatoes with Rosemary and Lemon:
4. Remove roasted potatoes from oven (step 1). Toss with 2 tbsp (30 mL) chopped fresh rosemary (or 1 tsp/5 mL dried) and 2 tbsp (30 mL) lemon juice.
Tips:
• Potatoes can be roasted, flattened and cooled three to four hours earlier or covered and refrigerated overnight. Top with selected topping just before final cooking, adding an extra 8 to 10 minutes to heat potatoes through.