2 large baking potatoes
1 tbsp olive oil
1/2 tsp paprika
1/4 tsp salt
Directions
Scrub 2 large (8-10 oz) baking potatoes. Cut each in half lengthwise.
Cut each half into 4 spears. Place potatoes in large pot of lightly
salted boiling water, bring water back to boil and boil 3 minutes.
Drain in colander.
Spray cooking sheet with cooking spray.
Mix 1 Tablespoon olive oil and potatoes in bowl.
Mix 1/2 teaspoon paprika and 1/4 teaspoon salt together, toss over
potatoes. Mix well.
Bake in preheated 400 oven for 15 minutes or until tender.
Place in paper towel lined basket or bowl. Toss gently with 1
tablespoon graded Parmesan Cheese. Serve hot.
Makes 2 servings Can add other spices to salt mixture for different
flavors.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50
Servings: 2 servings
Baked "Fried" Potatoes Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
We can follow the history of written recipes way back into antiquity, at least as far back into history as the Egyptians, and maybe even further. In practice though, these, early cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, in The time of the romans around 25BC a roman called Apicius compiled a number of documents describing recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, a very modern way of dining. He also informs us how the ancient chefs made use of many different spices, including some that we all recognise such as thyme, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from the holy land, including spices such as basil and coriander. The introduction of these new tastes caused an explosion in manuscripts on food, most of which are now in private cookery archives. For the decades that followed, the rich and powerful families of Wesstern Europe competed with each other to offer the best banquets, and consequentially chefs and their recipe collections were highly sought after. However, it wasn`t until the 19th century that formal cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down the recipes that were being prepared for the better households. The arrival of television brings us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Baked _Fried_ Potatoes recipe.
