Side dishes, what’s not to love about them? This is one of my favorites. Well, of course it is, why else would I stash it here? It’s not just my favorite, but also of those around me that I feed on a regular basis! (I like how that sounds). They go with pretty much anything and also make a great side dish for BBQ’s.
Traditionally you get the crunch in cottage potatoes from bread crumbs. Well, since I’m not traditional, I choose to do it with Parmesan. It gives this side dish just the pizazz it needs. It’s a fragrant, crunchy and salty topping. Delicious.
I love making my own spice mixes, but I also like doing things the easy way and just use something commercial. Doesn’t matter how you look at it, it saves time, and time is something I have little of these days. Besides, I’m no food snob :)
Now what I really like is testing things that are so normal for some, but that I just can’t buy here. Now one of those brands that are very hard -even near impossible- to come by in Holland is Lawry’s. So when I do have it, I’m not afraid to use it!!
Potatoes (I never measure, I think I used a little over a pound)
Green bell pepper
1 tsp Lawry’s Seasoned salt
1 tsp Lawry’s Lemon Pepper
1/4 tsp Lawry’s Garlic Salt
1 tsp dried oregano
1/4 to 1/2 cup Parmesan
1/8 tsp cayenne
Preheat your oven to 400F (200C)
Here’s my Lawry’s stash! For those who don’t have it (or refuse to use it), plain salt, pepper, garlic powder and maybe a hint of paprika powder work just as well.
This is so basic, I can barely call it a recipe. Just mix the seasoned salt, lemon pepper, garlic salt, cayenne, pepper and oregano with the Parmesan. You’re done! Well, almost done.
Give the potatoes a good wash and -whatever you do- leave the skin on. They’re gonna be cottage potatoes! Rural, you know? So don’t get too stressed when dicing them either, just go for uneven chunks! They’re supposed to look rugged.
Preboil them until they’re fork tender but still somewhat firm. I don’t salt the water – the Parmesan and lawry’s will provide plenty of salt. Besides, I like the contrast between the real, untouched potato and vegetable flavor topped with a crunchy, salty layer. Gives it an extra dimension. But feel free to add a bit of salt to the water. Confession booth open? I always preboil my potatoes in the microwave!
Coarsely chop the bell pepper and the onion. Yes, it has to be green bell pepper. Green is country, green is grass, green is golf natural, green is …. well, you catch my drift. Right?
Drain the potatoes.
Lightly sautee the vegetables in 2 (max 3) tablespoons olive oil. I know that cottage potatoes are normally made with loads of butter, but trust me on this one – you don’t need all the butter to make it pretty darn tasty! Once the onions are slightly translucent, add the potatoes and give them a twirl so they’re lightly coated with oil. This will also infuse the onion flavor.
Transfer the potatoes to an oven dish. I’ve used my cast iron dish, because, well … the cottage thing, you know? Oh, and it also looks better in the photos!
Top them with the Parmesan mix. Royally. Don’t be cheap and skimp on the cottage in cottage potatoes!
Pop them in the preheated oven for about 45 minutes, or until they’re golden brown. Take them out, eat them alongside a tender, juicy steak with a nice big salad on the side, and say ‘hmmmmm‘ with each bite.