Cook the Story

My Best Potato Recipe: Parmesan Roasted w/ Vidalias

This is the best potato recipe I’ve ever made. And certainly the best potato recipe I’ve ever developed myself. Why is it so good? It’s got browned red potatoes, crunchy Parmesan cheese, melty Parmesan cheese and sweet sweet roasted Vidalia onions. This recipe is the last one from my BrunchWeek series. I love to make these potatoes as an alternative to hashbrowns for brunch because they go into the oven and I don’t have to get sweaty standing over the stove monitoring them. Click here to skip ahead to the recipe.

The Best Potato Recipe Ever: Parmesan Roasted Red Potatoes and Vidalia Onions with Thyme. It's the best potato recipe I've ever made. Try it instead of hashbrowns for brunch. By @cookthestory #BrunchWeek

 

When I first started blogging it was because I’d read that it was a good place to start if you wanted to be a food-writer. Without doing any research, or even looking at a single food blog first, I started one up. It was supposed  to be just for me to practice (and maybe for my parents to read).

I had  no idea that I was going to get a huge education in recipe development and social media, nor that I would become someone who knew anything about taking pictures. It also never occurred to me that I would get to know some of the most amazing people ever. But that’s what happened.

The Best Potato Recipe Ever: Parmesan Roasted Red Potatoes and Vidalia Onions with Thyme. It's the best potato recipe I've ever made. Try it instead of hashbrowns for brunch. By @cookthestory #BrunchWeek

And then it happened again.

Terri asked if I would help her organize a Brunch Week event. I said yes and then I focused on securing sponsors and developing recipes and finding bloggers to participate.

I did not think that it would turn into a community.

But it did.

The Best Potato Recipe Ever: Parmesan Roasted Red Potatoes and Vidalia Onions with Thyme. It's the best potato recipe I've ever made. Try it instead of hashbrowns for brunch. By @cookthestory #BrunchWeek Into a wonderful community of talented, creative, encouraging, resourceful and intelligent women that I am so happy to know. The enthusiasm and hard work that you guys, “My BrunchWeekers” as I call you in my head (I hope that ‘s not lame or condescending), put into making this event a success astonishes me.

I have no words. Just THANKYOU.

Here are the beautiful recipes that “My BrunchWeekers” have come up with today. Do visit them all and tell them what an amazing job they’ve done. They deserve it!

Brunch Drink Recipes

Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Chocolate Trifle {kid friendly} by Real Housemoms
Vanilla Pomegranate Mojito by Noshing With The Nolands
Cherry Sangria by Cooking In Stilettos

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Stuffed French Toast by poet in the pantry
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato
Carrot Cake Pancakes by Love and Confections

Spreads and Dips for Brunch

Strawberry-Kiwi Jam by Sweet Remedy
Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner

Brunch Dessert Recipes

Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic
Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade

Sour Cream Coffee Cake by Savory Sweet Eats

And a big thank you to the BrunchWeek Sponsors: Califorina Walnuts, Lodge Cast Iron, Flavors of Summer, Black Gold Farms, The Food and Wine Conference and #SundaySupper, Bob’s Red Mill, Whole Foods Orlando and Stonyfield Organic. I am so grateful that you recognized how a group of bloggers could get the word out about your products, products that I love and would endorse even if you hadn’t given us such amazing giveaways for our readers. Thank you for your enthusiasm and generosity.

The Best Potato Recipe Ever: Parmesan Roasted Red Potatoes and Vidalia Onions with Thyme. It's the best potato recipe I've ever made. Try it instead of hashbrowns for brunch. By @cookthestory #BrunchWeek

And now, the Best Potato Recipe I’ve Ever Made:

5.0 from 3 reviews
Parmesan Roasted Red Potatoes and Vidalia Onions
 
Prep time
Cook time
Total time
 
I will apologize straight-away and tell you that the pan you use for these potatoes will need to soak afterwards and will still be hard to scrub clean. Don't be tempted to line it with foil (a stickier less tasty mess will ensue) or parchment paper (no real browning will happen). Just let the crusty mess happen. Eat them and be happy. And then let someone else do the dishes!
Author:
Recipe type: Side Dish
Serves: 6-8
Ingredients
  • 3 lbs of small red potatoes, halved
  • 4 medium-sized vidalia onions, peeled and quartered
  • 2 tbsp + 1 tsp olive oil (divided)
  • ½ tsp coarse salt
  • 1 tsp dried thyme leaves
  • 3 cups (about 4 ounces) of finely grated Parmesan cheese
  • 2 tbsp roughly chopped chives for garnish (optional)
Instructions
  1. Preheat the oven to 450º. Rub a big metal pan (11"x17" is ideal) with 1 teaspoon of the olive oil.
  2. In a large bowl combine the potato halves, onion quarters, the remaining 2 tablespoons of olive oil, the salt and the thyme. If the onions break apart a bit while mixing, that's perfectly fine. Good, in fact, since more of their edges will end up browned and sugary sweet.
  3. Sprinkle the Parmesan cheese all over the prepared pan in an even layer of white snow. Place the potatoes on top of the Parmesan cut side down. Scatter the bits of onion all around.
  4. Roast in the oven for 40-50 minutes, until the potatoes are really tender and browning on top, the onions are browning on the edges and the Parmesan cheese at the edges of the pan (and maybe further towards the middle) is crunchy and brown.
  5. Remove the pan from the oven. Use a metal lifter to scrape and get under the crusty Parmesan and lift the potatoes and onions into a serving dish. Some of the potatoes won't have a hard dark crust but instead gloopey bits of melted Parmesan stuck to them. That's good too! Some crunchy cheese, some oozy cheese. I told you this was the best potato recipe ever! Scatter the chives over top and EAT!

 

Disclosure: I have not been given anything in exchange for writing posts that include mention of the BrunchWeek sponsors beyond the prizes to be given to the giveaway winners and a handful of samples, not exceeding $100 in value, total.

Comments
25 Responses to “My Best Potato Recipe: Parmesan Roasted w/ Vidalias”
  1. I read this post fully about the resemblance of newest and previous technologies, it’s remarkable article.
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  2. three feathers says:

    OMG…..these were hot-diggidy-danged-dog-delish! didn’t have chives so had to finely minced the green part of a green onion……everyone acted like their lives depended on eating these spuds up, fighting over the “crusties” totally a thumbs-up LIKE ;0)

    • Christine Pittman says:

      I am so so so happy that you liked this recipe. It is one of my all-time favorites. Thanks so much for letting me know!

  3. Yowsers! I love those potates!
    Jane’s Adventures in Dinner recently posted: Amazing Guest Today!

  4. Everything about these sounds absolutely delicious! I have such a weakness for potatoes. :)
    Kiersten @ Oh My Veggies recently posted: Recipe | Grilled Portabella Muffuletta Sandwich

  5. Katie says:

    ummm potatoes are my absolutely favorite and a must for any breakfast/brunch! I must give your recipe a try! Thank you again for organizing such a wonderful event!!!
    Katie recently posted: Cherry Almond Pound Cake

  6. Shaina says:

    Yummm perfect recipe to use for my Black Gold Farms red potatoes!!!

  7. This is exactly what I need, for I cannot seem to master the usual home fries that tend to grace brunch tables everywhere. Throw it all in the oven and let it be–just my style! Thank you for organizing Brunch Week and doing all the hard work–the rest of us just do what comes naturally–share our food love. <3
    Carrie @ poet in the pantry recently posted: #BrunchWeek: Stuffed French Toast Using @CAWalnuts

    • Christine Pittman says:

      Carrie,
      You’re welcome. I really enjoyed it and am so very grateful that you contributed such beautiful recipes and for your enthusiastic participation throughout the week. It meant the world to us. Thank you! And glad you like the looks of my potatoes. I am also a throw-it-all-in-the-oven kind of girl. If it’s in the oven, I can focus on other things.

  8. Your BrunchWeekers appreciate you, too! :) And those potatoes look delicious.
    Allison (Spontaneous Tomato) recently posted: Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam

    • Christine Pittman says:

      Thanks Allison! Loved having you along for the ride. We need to meet up at some point so we can talk all things food and linguistics. So funny to have found someone with whom I have so much in common!

  9. phyllis says:

    The only word I can think of is yummy.

  10. Samantha says:

    This BrunchWeeker loves you. You and Terri have pulled of an amazing week long event filled with enticing recipes, amazing giveaways and outstanding women. We all thank you!
    Samantha recently posted: Strawberry Kiwi Jam for Brunch Week

  11. These potatoes look fantastic! I can’t wait to try them. And hey, the messier the pan the better the food!
    Rachel @ I Love My Disorganized Life recently posted: #BrunchWeek: Candied Bacon Brownies with Walnuts

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