Oven-Baked Cheesy Potatoes2021-01-04
- Yield: 4
- Servings: 4
- Prep Time: 20m
- Cook Time: 60m
- Ready In: 1:20 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat8.1 g
Trans Fat0 g
Unsaturated Fat0.6 g
Oven-baked cheesy potatoes.The ultimate comfort food! These oven-baked cheesy potatoes are loaded with butter, cheese, and cilantro. The perfect side dish for any meal.
Why are oven-baked cheesy potatoes so popular?
Some people think that oven-baked cheesy potatoes are so popular because they are fairly easy to make. Others suggest that it is because they are relatively healthy, especially when compared to their deep-fried counterparts. It could also be due to the fact that you can prepare them in advance and then just bake them off when you need them. The different types of cheese also make them more appealing – some people like their cheesy potatoes with cheddar; others prefer mozzarella; while some even like cheddar mixed with gouda or other cheeses!
What are the benefits of oven-baked potatoes over fried potatoes?
The article, states that “oven-baked potatoes are healthier because they do not have all of the oils from frying.”
The article is talking about the benefits of oven-baked potatoes over fried potatoes. An article published in “Better Homes and Gardens,” states that “oven-baked potatoes are healthier because they do not have all of the oils from frying.” The article goes on to mention other benefits such as how oven-baked ones do not require any preheating.
What type of cheese should I use for my tasty cheesy baked potato recipe?
Cheese is an important part of any dish, but what type of cheese should you use for your tasty cheesy baked potato recipe?
The answer depends on your taste preferences. Some people like cheese that melts easily while some prefer cheese that stays firm after heating.
A baked potato is a great vehicle for experimentation because it can accommodate any kind of cheese. So, choose the kind of cheese you like the best!
Oven-Baked Cheesy Potatoes
You may like as well:
- 2 tablespoons cornstarch
- 2 tablespoons water
- 6 tablespoons unsalted butter, melted
- 1/4 cup (60 g) all-purpose flour
- 2 cloves garlic, peeled and finely chopped
- 2¼ cups (560 ml) beef broth
- 1¹⁄³ cups (280 ml) chicken broth
- freshly ground black pepper
- 2 pounds (960 g) Russet potatoes,peeled and cut into sticks (1/2 inch (1.25 cm)) thick
- 1/4 cup (60 ml) white vinegar
- 3 tablespoons olive oil
- 1/2 cup (125 g) grated Cheddar cheese
- 1/4 cup (60 g) freshly grated Parmesan cheese
- 1/4 cup (60 g) chopped parsley
- 2 tablespoons chopped cilantro
In a small mixing bowl, combine cornstarch and water. Stir well, until cornstarch is dissolved. Set aside.
In a large saucepan, combine melted butter and all-purpose flour. Cook over medium-high heat, stirring, for 5 minutes, until mixture turns golden brown. Add chopped garlic and continue to cook for a further 30 seconds.
Add beef and chicken broth and, stirring, bring to a boil. Stir in cornstarch mixture, then reduce heat to low and simmer for 3-5 minutes until sauce thickens. Season to taste with black pepper and salt if necessary. Set sauce aside and keep warm.
Place potato sticks in a large pot. Add enough cold water to cover by 2 inches (5 cm). Add vinegar and bring the pot to a boil and cook for 5 minutes. Drain and place cooked potato sticks on a paper towel to absorb moisture. Move potatoes to a wire rack, in a single layer, and allow them to dry completely.
Preheat your oven to 435 F (215 C) with the racks in the upper and lower third of the oven. Arrange dried potatoes in a large bowl. Drizzle with olive oil and toss well to coat. Spread potatoes evenly onto 2 baking sheets, leaving some space between potato sticks. (be sure you place them in a single layer)
Bake in preheated oven for 15 minutes, then turn the fries over and rotate the baking sheets top to bottom. Bake for a further 20-30 minutes, then rotate pan top to bottom once more, until golden brown.
In a large bowl, combine fried potatoes and reserved warm sauce. Toss well to coat. Sprinkle with cheeses and fresh herbs. Toss well to combine. Season with salt and black pepper. Serve hot.