We've been eating these potatoes at my house for about as long as I can remember, although until recently my mom only made them for special occasions. Last year, though, as I shadowed the cooking process, I saw just how easy they are to make. The most labor-intensive task is cubing the potatoes, everything else is either shaking or flipping. Now this dish has become almost a weekly staple side starch at my house. They're that easy, and they're that good.
I've heard some people say that no matter how large a closet they have, they will always fill it with clothes; content somehow manages to always meet capacity. In my family, these potatoes follow the same line of logic: no matter how much we make, we'll eat the entire dish. The formula has held up over time as we've served the potatoes to all manner of guests, family members and camp friends alike. Everyone finds them yummy.
They look quite tasty and impressive when you set them out on the dinner table in a nice casserole dish, and my mom says that makes them an ideal first dinner party potato.
Ease, taste, and a pretty finish. What more can you ask of a side dish?
6 potatoes peeled and cubed
1/4 cup flour
1/3 cup grated Asiago cheese
3/4 tsp salt
1/8 tsp pepper
2 tbsp oil
2 tbsp butter
Preheat the oven to 375° F. Combine the flour, cheese, salt and pepper in a plastic bag. Shake the cubed potatoes in the bagged mixture. In an oven-safe casserole dish, melt the oil and butter, then pour the seasoned potatoes into the dish. Bake for 60 minutes, turning the potatoes every 20 minutes for even cooking. Makes 4 large servings.
Notes: Depending on how thin-skinned your potatoes are, you may not want to peel them. It all depends on the consistency and fiber-content you're looking for. Also, you can substitute pretty much any cheese you like, although harder cheeses like Asiago and Parmigiano-Reggiano work best. If you really want to give your taste buds a treat, mix a few together.