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Before you jump to Crispy Cheese Topped Baby Potatoes recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
The benefits of healthy eating are today being given more publicity than ever before and there are good reasons for this. There are a number of health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Although we’re incessantly being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. In all likelihood, a lot of people think that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. It is possible, though, to make several minor changes that can start to make a positive impact to our day-to-day eating habits.
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As you can see, it’s not at all hard to start integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to crispy cheese topped baby potatoes recipe. You can have crispy cheese topped baby potatoes using 6 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Crispy Cheese Topped Baby Potatoes:
- Prepare 1 pound baby red and Yukon gold potatoes. Boiled until tender in chicken broth and seasoned while
- Provide hot with siracha salt, black pepper and granulated garlc
- Get 1 /2 teaspoon siracha pepper
- Provide 2 tablespoons fresh grated Romano cheese
- You need 3 tablespoons finely shredded extra sharp cheddar chees
- Prepare 3 tablespoons butter
Steps to make Crispy Cheese Topped Baby Potatoes:
- Slice cooked potstoes
- Melt butter a skillet add sliced poratoed
- Cook until golden
- Place on foil lined oven proof plate
- Sprinkle on Romano and cheddar chees
- Bake in a preheated 400 oven until cheese melts, serve hot
I will send a pic once they are done! Baby potatoes are simply potatoes that are picked before they reach their full size, and can be from any variety that is grown year-round. This sumptuous side dish uses small new potatoes cooked until buttery-soft inside with crispy skins on the outside. Let the potatoes steam dry a bit after smashing them. We had them as a main on their own so I added a bit of grated cheese after cooking and then melted that.
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