On Sun, 7 Nov 2010 01:34:50 -0700, "Julie Bove"
> wrote:

>
> "lainie" > wrote in message
> ...
> On Nov 6, 3:12 pm, "Julie Bove" > wrote:
> >
> > I don't usually use a recipe. I cut the potatoes into fairly small pieces,
> > toss with olive oil or olive oil and a mixture of butter and some
> > seasonings. Italian seasonings work well. You can add parmesan cheese if
> > you like. I find that a coating of sweet Hungarian paprika on the outside
> > really helps to crisp them. I also usually add a ton of onion cut in
> > smallish chunks. I also add salt and pepper. Recently saw a similar recipe
> > that used shallots.
> >
> > I usually cook at 350 but the key is to turn them over at least once while
> > baking. I let them bake for at least an hour.
>
> Parmesan cheese? Wouldn't that make them less crispy? e.
>
> No. Parmesan gets hard as it cooks.
>
Like you said, parmesan gets hard... but it doesn't actually crisp the
potato. Paprika turns them brown and parmesan turns them brown too,
but neither one equates with a crisp oven fried potato.

--

Never trust a dog to watch your food.