Crispy Grana Padano Potatoes

Crispy Grana Padano Potatoes






Prep Time: 15 Min
Cook Time: 40 - 45 Min

WHAT YOU NEED

• 2 Large Russet Potatoes
• 1/3 C Unsalted Butter
• 1/2 Tbsp. Pepperoncini In Oil
• Drizzle of EVOO
• 1/2 C + Grana Padano, finely grated
• 1 Tsp. + Italian Seasoning
• 1/2 Tsp. + Dried Basil
• 3/4 Tsp. Vegeta Seasoning
• Sea Salt & Cracked Pepper
• GARNISH - Fresh Parsley, Basil, Grana Padano, Balsamic Reduction

DIRECTIONS

• Preheat oven to 400 F. Immediately add your butter, pepperoncini, and a drizzle of oil, to a 12" skillet. Place the skillet in the oven as it preheats so you can prep your taters.
• Scrub the taters thoroughly before cutting them in 3 equal sized slices, lengthwise. On the flesh side, make slits in the potatoes to create a checkerboard pattern. Make sure not to slice completely through. They should have an accordion style effect.
• Mix together the grana padano, vegeta, Italian seasoning, basil, and a good pinch of both salt & cracked pepper.​

• Remove the hot skillet form the oven and stir everything together to disperse the pepperoncini. Next, sprinkle the grana mixture to coat the bottom of the skillet. Place the potatoes sliced side down in to the skillet, gently pressing them down. Season them generously with sea salt before sprinkling over some more Italian seasoning & dried basil. Grate some additional grana padano over the potatoes before placing them in to the oven.
• Bake for 35 - 40 minutes until potatoes are tender. Remove the skillet and let it cool for 10 minutes. When removing the potatoes, make sure to chip away at the surrounding grana padano crust on the bottom of the skillet to release it with the potato. 
• Serve crispy side up with some additional grated cheese and some greens. I found it absolutely delicious with balsamic reduction but you could use any dip or sauce you like. These taters are too die for.
• ENJOY!

HAPPY VEG