The ingredients were pretty standard, so I knew I'd like the flavor. It was the method that was different than other recipes, and I thought I'd give this a try simply because the point would be to eliminate having to wash a dish. Once the olive oil was added to the cheese, however, it was nothing more than a paste that made it difficult to evenly coat the potatoes. A little extra olive oil helped; still, a fair amount of the mixture clung to the bag and, given the price of good extra virgin olive oil and Parmigiano Reggiano, you don't want to waste a bit of this. It would have been far easier to lightly coat the potatoes with the olive oil, then toss with the combined remaining ingredients. The result was ok, but nothing extraordinary, given the number of other similar recipes on this site for Parmesan Roasted Potatoes. The method of preparation, which is what prompted me to make this particular recipe, unfortunately was a fail.
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The ingredients were pretty standard, so I knew I'd like the flavor. It was the method that...