Parmesan Potato Scoops

by Caterina Borg, Good Food Gourmet on January 27, 2013

Parmesan Potato ScoopsI had some small potatoes to use up and wanted to do something different with them instead of the usual roasted potatoes that I usually make. With the Super Bowl coming up next weekend, I’ve been focused on working on some items to enjoy during the game, and since I had the oven on to bake a few other things I tossed in these last few potatoes and baked them whole without really knowing what I was going to make. Once they were cool, I decided to cut them in half and scooped out some of the potato inside, then cut them in half again….so I essentially had quarter wedges of potatoes.  As I looked at them I thought that they looked like little ‘scoops’, and would be a great idea to use for your favorite dip instead of the usual potato chips…they are much better for you since you are eating a whole food instead of something processed, so I decided to try it out. I ended up frying them up and then tossing them with some finely grated parmesan, some fresh ground pepper and a little salt and dried parsley. They were not only delicious but they held up beautifully to the dips..even the chunky ones. Surprisingly enough, they even stayed crispy when they were cool!

So next time you think of grabbing the potato chips why don’t you give these a try instead. Make a whole tray like I did, and freeze them and when you are ready to fry them up, they are all ready to go!

Pepper Parmesan Potato Scoops

Small potatoes (about 3” long)

Finely grated parmesan cheese

Dried parsley

Freshly  ground pepper

Salt (does not need too much)

Wash the potatoes well and place them in a sheet pan and bake at 350°F for about 20-30 minutes until tender. Test with a sharp knife, it should go all the way through easily when they are done. Remove them from the oven and allow them to cool completely. Once cool, cut them in half and scoop out a little of the center, then cut then in half again…so you now have quarter sized wedges. Heat up some vegetable oil and drop these in until they are golden brown. Once they are fried, remove them onto a paper lined plate and toss with a mixture of parmesan cheese, ground pepper, a little salt and some dried parsley. Serve alongside your favorite dip while still warm.

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