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Romano Potatoes



ROMANO POTATOES
Saltgrass Steak House Copycat Recipe

Makes 8 Servings

2 pounds red potatoes, unpeeled
1 stick unsalted butter
2 teaspoons minced garlic
4 tablespoons grated Romano cheese, divided use
1/2 cup whole milk
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
2 tablespoons chopped green onion
2 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon ground white pepper
1 teaspoon paprika

Boil potatoes a day ahead; cover and refrigerate overnight.

When ready to cook, preheat the oven to 350 degrees. Cut the potatoes into quarters in a large mixing bowl. Place butter and garlic in small saucepan; heat over medium heat until butter is completely melted. Pour garlic butter over potatoes in bowl. Add 3 tablespoons Romano. Add milk, Monterey Jack, Cheddar, green onion, salt, peppers and paprika.

Mix ingredients thoroughly with your hands, gently squeezing through your fingers. Do not overmix; there still should be large chunks throughout the mixture. Transfer potatoes to a (13x9x2 inch) casserole dish; sprinkle with remaining 1 tablespoon Romano and cover. Bake 35 minutes. Serve immediately.


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