Category Archives: Uncategorized

Air Fryer Salmon in 15 Minutes

Posted on April 16, 2026 | Leave a comment

Last night I made this salmon and I have to say it was so delicious — served it up with a side salad and Trader Joe’s vegetable fried rice — easy peasy and delicious — all you need is an air fryer and some very basic spices. Perfect and quick and delicious! This is a very loose recipe so use as much or as little of the spices as you like. You can use whatever spices you like as well– the paprika gives it a nice color though.

Not much more to say so here’s what I did. Couldn’t be easier.

Ingredients:

I used 3 Salmon Fillets because I like to have a piece left over for the next day so as many filets as you like

Dijon Mustard or you prefer a different mustard use what you like I love Dijon and I slather it on

Paprika

Garlic Powder

Kosher Salt

Black Pepper — I prefer freshly ground but use what you have

Olive Oil Spray

Directions:

Pat salmon filets dry – this is important so that toppings stick to the salmon

I place salmon on a small cookie sheet and slather the salmon tops with dijon mustard use a flat knife or brush — see photo

I then sprinkle each of the spices over the salmon — eyeball it and don’t go too crazy with any one spice but be generous with garlic powder and paprika. Easy on the kosher salt just sprinkle and a few grinds of the black pepper. I then finish with a quick spray of olive oil on top to keep the salmon moist .

I like to pre-heat my air fryer so I set it to 400 and pre-heated for 5 minutes ( optional)

I can only get two filets into my air fryer at a time — I cooked the first two skin side down at 400 for 8-10 minutes depending on how you like your salmon, 9 minutes should be perfect but every air fryer is a little different. Then repeat with the rest of the salmon. Salmon doesn’t have to be served piping hot so you can wait another 9 minutes to serve. The salmon skin gets crispy when you pre-heat the air fryer which I find perfect. Pre-heating is really optional and you can remove the skin after cooking if you prefer — I don’t. The salmon gets a beautiful crust and the mustard gives it delicious flavor.

*obviously the size and thickness of your salmon will impact cooking time so always best to undercook the salmon and add time rather than over cook the salmon.

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Linda’s Crispy Rice Salad

Posted on April 10, 2026 | Leave a comment

My friend Linda made this for lunch for our canasta game and it was a big hit. I loved it and knew I had to make it so thanks to Linda for passing this on to me and now I’m passing it on to you. Enjoy! it’s delicious and has that crispy rice which gives it the crunch and bite. It is a little spicy and a little sweet. Love all the flavor and texture going on here and plenty of nutrition going on here. there is some prep involved here but you can do everything ahead of time if you’d like.

Ingredients:

For the Rice:

2 cups cooked Jasmine rice, cooled — I used Uncle Ben’s rice in the microwave packet and it was perfect

1 Tbsp. low sodium soy sauce

1 Tbsp. sriracha

1 Tbsp. Vegetable Oil or Avocado Oil

2 tsps. sesame oil ( available in the asian section in most supermarkets)

For the Salad:

I used a small bag of shredded cabbage, you can use the Cole slaw mix or just plain white cabbage usually both are available

3 small Persian cucumbers, cut in 1/2 moons

1 small red bell pepper, diced

1 cup finely diced red onion

1/2 a ripe avocado, cut in small pieces

1/3 cup shelled edamame (available shelled in the frozen vegetable section of most supermarkets)

1/4 cup fresh chopped parsley

For the Dressing:

1/2 cup mayonnaise

2 Tbsps. Rice Vinegar

1 Tbsp. low sodium soy sauce

1 Tbsp. Honey

1 Tbsp. sesame oil

1/2 tsp. sriracha

Topping:

diced scallions

white sesame seeds- toast on a small sheet pan or piece of aluminum for about 2 to 3 minutes, watch carefully once you smell them it’s usually too late, so keep an eye on them

Directions:

Make the rice:

Preheat the oven to 400 degrees F.

In large bowl, combine the cooked and cooled Jasmine rice with the soy sauce, sriracha, vegetable oil, and sesame oil until the rice is well coated,

I sprayed a baking sheet with cooking spray and spread the seasoned rice on top in an even layer, pressing gently with a spatula

Bake for 25 to 30 minutes, stirring halfway through until the rice is golden and crispy

Let it cool completely, then break apart

Assemble the Salad:

In a large serving bowl, add the cooled crispy rice, sliced Persian cucumbers, red bell pepper, red onion, avocado, shelled edamame , and chopped parsley. Top off with scallions and toasted sesame seeds.

Make the dressing, in a small bowl combine mayonnaise, rice vinegar, soy sauce, honey , sesame oil, and sriracha until incorporated and smooth.

I don’t like to dress the salad so I can keep it for leftovers, I leave the dressing on the table in a dressing jar so everyone can help themselves. Enjoy!

  • some tips
  • customize the ingredients to your liking if don’t like the cabbage mix leave it out, Mango is a nice fresh addition, peanuts or cashews if no allergies and you know it
  • Cilantro if everyone likes that
  • Make sure rice is truly cooled off
  • and use Jasmine rice or a long-grain rice including brown rice , short grain rice has a different texture and is not ideal for this recipe
  • I also serve alongside a grilled chicken sliced up for protein for those who like vegetarian you can keep it that way
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Homemade Chicken Soup with Not-So-Homemade Matzo Balls

Posted on March 22, 2026 | Leave a comment

IMG_4514I always make my own chicken soup. It is delicious broth. I usually make a few batches and freeze them because it’s a great thing to have frozen in quart containers as stock and will last for up to six months frozen. When the holidays come—whether Rosh Hashanah or Passover—I always make my chicken soup with matzo balls. I make the soup a day ahead and skim whatever fat is on there before adding my matzo balls. Keep reading for my “secret matzo ball recipe”.

INGREDIENTS: CHICKEN STOCK:

1 5lb. organic roasting chicken (I throw away the insides)

1 package of chicken wings (this was suggested to me a long time ago by my BFF Karyn and she was oh so right. It adds some fat, which translates into a lot of flavor and you will skim off the fat the next day. Thanks, Karyn…yes, I remembered!)

1 large, yellow Spanish onion; unpeeled and quartered

A big bunch of dill

4 celery stalks with leaves, cut into thirds

4 carrots, unpeeled and halved

Bunch of flat-leaf parsley (Use this only if you want. This time, I didn’t have it so I used only the dill.)

A bunch of thyme (if you wish)

1 head of garlic, cut in half cross-wise (skin and all)

2 tbsp. kosher salt

2 tsp. whole black peppercorns

DIRECTIONS FOR SOUP:

I place the chicken, chicken wings, onion, carrots, celery, whatever herbs I’m using, garlic, salt and pepper in as large a  pot as I can find (usually about a 16-20 qt. stockpot.) Add cold water to cover chicken by at least 2 inches above the chicken but not to the top of the pot because it will boil over (very messy). Bring to a boil and then simmer, uncovered, for about 3 hours. I skim the soup skum (sounds lovely) off for the first half hour or so—after that, you shouldn’t have much more. I remove the chicken from the broth after an hour or so, because it is cooked and it will taste like a rubber chicken if you plan on eating it. Sometimes, I like to shred it and return it to the soup. If you are not using the chicken (what a waste of good chicken), just leave it in. It will fall apart in there. I leave the wings and discard them at the end of the 3 hours. Next, I strain all of the soup, discard all remnants, fill my containers and put in the fridge. The next day (or the day of the holiday), I usually skim off the fat that has risen to the top and make my matzo balls (recipe below).

MATZO BALLS:

This has always been my secret, but now it’s out. Okay, I own it. After years of making matzo balls from scratch, my mother (yes, my mother, the cook) turned me on to Manischewitz boxed matzo ball mix! It just wasn’t worth it. My balls weren’t as consistent as I would have liked, whereas these are always perfection! Light and fluffy and everyone always loves them. No sinkers here!

I follow the directions on the box carefully. They sell just the mix box. You will need vegetable oil and 2 eggs per box. I do add a little piece of dill inside each ball, but that’s it! Now my secret is out. Sometimes this is really the only way to go. It saves time and ingredients and is really good. No MSG or trans-fats either! So make the soup, cheat with the balls, and enjoy. There is no substitute for homemade chicken soup, though.

*You can also add thin soup noodles to this recipe, if you like. (obviously not on Passover)

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Passover 2026

Posted on March 20, 2026 | 2 comments

Passover is very early this year , it starts on the evening of Wednesday April 1 and lasts through Thursday April 9. Last year Passover was April 12 . I am going to post my traditional Passover recipes as it is right around the corner. It’s always a wonderful time of year to sit down with family and friends to celebrate the holiday commemorating the emancipation of Jewish People from slavery in ancient Egypt.

There are so very many traditional foods during Passover and once again I will share my recipes with you. Everyone has special food and traditions that they like to follow.

I will be posting my favorite tried and true recipes for the rest of the week. If you have any questions or thoughts please email me or DM me on Instagram or FB. My email is through my blog . I will be as helpful as possible.

Happy Holidays and Enjoy Pesach!

These are some of my go-to’s and all of my recipes are on my website @cookingwithcandi

If you have trouble you can always google the name of the recipe along with cookingwithcandi

Recipes:

Homemade Chicken Soup with not so homemade Matzoh Balls

Traditional Ashkenazi Charoset

Passover Popovers

Slow Cooked Brisket

Happy New Year Brisket

Un-stuffed cabbage which cooks on the stove-top and frees up the oven–a personal family fav

Grandma Regina’s Farfel-my grandma Regina lives on through this recipe and it is always on our Seder Table–it’s a little tricky and requires some “extra”loving but totally worth the effort

Honey Roasted Chicken

Chicken Marbella–we love this Silver Palate staple and it is almost always on our Seder Table

Old School Meatballs–another delicious fav cooked on the stovetop

Apricot Honey Mustard Chicken

Peach Farfel-an absolute must -just ask anyone who’s ever made it

Bree’s slow cooked skirt steaks– in place of brisket my steak gang loves this recipe and I use my slow cooker which frees up my oven

Judy’s Apple Matzoh Kugel for Passover

Sweet Matzoh Pudding

Spinach Souffle for Passover–so very easy and vegetarian but it contains dairy so if you’re kosher this won’t work for you

Passover Cobbler

My favorite macaroons– traditional style for Passover and always on the table for dessert

Julie’s brownies for Passover

Chocolate Bark Surprise

Matzoh Crunch Candy– super delicious and easy to make and very addictive

Meringue Cookies

Ellen’s Passover Apple Cake

Matzoh Brei for breakfast or even dinner

Enjoy! and watch for my recipes but feel free to peek ahead and check them out.

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Million $$ Spaghetti

Posted on March 18, 2026 | Leave a comment

Just saying this is one of the most indulgent, rich, hearty baked pastas I have ever eaten .

I saw a lot of recipes for this over the years and decided to take from them what I wanted to do and I have to say it came out absolutely delicious.

It is related to lasagna in that it’s a casserole , and I think easier to handle and put together than lasagna.

You can prep a day in advance and refrigerate and bring to room temperature and then just cook it. You don’t need to cook twice .

I prepped and made it in the early part of the afternoon and cooked a few hours later. I like to bring casseroles to room temperature before cooking or re-heating.

I froze the leftovers and can’t wait to have them.

Enjoy!

perfect pot luck or for a large crowd serve with a green salad and you’re good to go

I did serve with some heated up marinara sauce but honestly none of us felt like we needed it.

Ingredients:

1 24 oz. jar of marinara or 2 1/2 cups homemade marinara and a little extra for serving if you’d like

1 Tbsp. Olive Oil

Salt and black pepper

1 lb. ground beef use 90% lean if you can find it

1 lb. Italian sausage, sweet or hot , casings removed – usually you can find this already out of the casing Whole Foods sells it in 1 lb. packages and butchers will do it for you

1 small yellow onion, chopped finely

4 large garlic cloves, finely chopped

2 teaspoons Italian seasoning

1/4 cup water

1 lb spaghetti ( I just used spaghetti style pasta)

3 Tablespoons unsalted butter

1 15 oz. container whole milk Ricotta cheese

8 oz. cream cheese softened ( put in microwave out of package on a plate for 10 seconds)

8 ounces low moisture shredded Mozzarella Cheese

3 ounces shredded Parmesan Cheese ( 3/4 cup)

*crushed red pepper for serving — totally optional

Directions:

Heat oven to 375 degrees. Bring a large pot of salted water to a boil. set aside 1 cup of the marinara

Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add Beef and sausage, until browned up nicely on 1 side for 3-4 minutes app. Stir in the onion and the garlic. Cook until the meat is no longer pink and the onion has started to soften, app. 4-5 more mins. Stir in Italian seasoning, the remaining marinara and 1/4 cup water. Bring to a boil, adjust heat to med-low and simmer, stirring occasionally for 5 mins .Turn off the heat and allow to sit there on stovetop.

Meanwhile, add spaghetti to the pot when the water comes to a boil. You’ll want to cook a few minutes shy of al dente according to the package instructions. Drain pasta and return to the empty pot. Stir in the reserved 1 cup of marinara that you set aside, and add the 3 Tbsp. of Butter until melted.

In a medium size bowl, mix ricotta, cream cheese, 1/2 cup of the shredded mozzarella and 1/2 cup of the shredded Parmesan until well combined. Taste for Salt and Pepper

Have a 9×13 baking dish ready ( I sprayed with Pam cooking spray) and spread 1/2 of the spaghetti in the bottom . Layer with the ricotta mixture, followed by the remaining spaghetti, all of the meat sauce and finally the remaining mozzarella and parmesan.

Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove foil and bake until bubbling and golden brown, 15 minutes or so more, just check on it.

To make ahead, refrigerate the covered casserole up to overnight; bring to room temp. then bake for 1 hour. I did this so I didn’t cook with aluminum foil at all, but you still can foil for first 1/2 hour and off for last 1/2 hour.

Remove from oven and, let it cool for a few minutes and then cut into with a sharp or serrated knife and serve! Enjoy!

I honestly was happy without the extra sauce but you may want it depending on how you like it.

It was truly delicious and decadent!

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Baked Balsamic Chicken Parmigiana

Posted on March 11, 2026 | 1 comment

As all of you know from reading my blog and following my recipes I have truly embraced the one pan meals. They are so super easy to prepare and cook not to mention cleaning up is pretty snappy.  I threw this recipe together the other night and I have to say it was pretty tasty.  Juicy roasted tomatoes and balsamic vinegar act as a delicious sauce for this wonderful week-day meal but why not for the weekend as well? You’ll love the tomato balsamic sauce not to mention melted mozzarella cheese! This is a keeper and the little bit of red onion added another delicious layer of flavor to this tasty dish. This is what I did, I actually gave you all a few options in the ingredients dept. so mix and match what works best for you .IMG_0265IMG_0266IMG_0269IMG_0272

Ingredients:

3-4 skinless chicken breasts ( I used 3 breasts for the two of us) 1 nice size chicken breast per person is probably a good guess.

2 Tablespoons Olive Oil

1 Teaspoon Italian Seasonings — if you don’t have this use 1/2 tsp. dried basil and 1/2 tsp. dried oregano

1 Teaspoon Kosher Salt

Freshly Ground Black Pepper to taste

2 Teaspoons of Garlic Powder — divided or use 1 1/2 Tablespoons Fresh Garlic which would probably be 5-6 garlic cloves

1 cup cherry or grape tomatoes which I left whole if you’d like for a mushier sauce you can 1/2 the tomatoes

1/4 red onion, peeled and thinly sliced

1/4 cup balsamic vinegar

1 Tablespoon packed brown sugar–if you want to omit the sugar you can — I used it

3/4 cup to 1 cup Mozzarella Cheese — I used shredded

*you can garnish with fresh chopped parsley or fresh basil

Directions:

Preheat oven to 400 degrees.

Place chicken breasts in a sprayed ( Pam or any other baking spray you like) and drizzle with the olive oil. Season with dried seasonings and if you’re using fresh garlic 1 Tablespoon of it here.

Rub seasonings all over the chicken.  Put tomatoes and red onion around the chicken in the baking dish.

Whisk together the balsamic vinegar, sugar and garlic powder or remaining 1/2 Tablespoon of fresh minced garlic. Pour over the chicken breasts and flip each breast to evenly coat.

Bake in pre-heated oven for app. 20-25 minutes depending on the thickness of your chicken breasts or until chicken is no longer pink in the middle. You can cut into a piece to check for doneness.

When chicken is cooked through sprinkle with cheese and set oven to broil for 4-5 minutes or until cheese is melted .

This would be delicious served over rice or pasta but we just ate it as is and it was pretty delicious on its own.

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Lemon Orzo with Feta

Posted on March 2, 2026 | 1 comment

I love this recipe from Ina Garten’s Modern Comfort Food Book.

This is a delicious side dish for Chicken , fish ,and meat. I particularly like it with Roast Chicken. In the photo I posted here I served it with onion crusted chicken, oven roasted string beans, and homemade cranberry sauce. It was sort of perfect.

Get a good block of Feta or buy the crumbled one . I diced up a block of Greek Feta Cheese and it was just perfect but a nice crumbled one would work equally as well.

If you compare my recipe to Ina Garten’s original recipe you’ll notice I have omitted the salt, it was too salty for me. I tasted for Salt and Pepper when finished and added a little bit to the orzo when I cooked it. Everyone has a different palate for Salt so my suggestion is to taste at the end and add then, this recipe is easy to add at the end. Same goes for pepper just add to your own taste. Feta was plenty salty.

Simple to make and Delicious to eat .

Enjoy!

Ingredients:

1 cup Orzo

2 teaspoons grated lemon zest

2 Tablespoons Freshly squeezed Lemon Juice

2 Tablespoons good Olive Oil

1 Tablespoon minced fresh dill

1 cup small diced Feta ( try a good greek Feta ) or crumbled Feta Cheese

*kosher salt and freshly ground black pepper to taste– see note above

Directions:

In a large saucepan , bring 2 quarts of water to a boil, and cook the orzo according to package directions al dente.

Once orzo is cooked and drained transfer to a bowl and stir in the lemon zest, lemon juice, olive oil , dill, fold in the feta and taste for salt and pepper. I added no salt but about 1/4 teaspoon of freshly ground black pepper. This is up to you . Serve hot or at room temperature .

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Chicken Curry

Posted on February 27, 2026 | Leave a comment

Just a little explanation of curry before we go any further. As I learned on a trip to India curry in it’s simplest form is an Indian gravy or sauce that is used with meat , tofu, or vegetables. It is usually served with rice and most popularly Basmati Rice and it contains many different kinds of spices. You can have a mild curry or a spicy curry. This recipe is a combination of different spices and actually doesn’t even use actual curry powder. So when people say they don’t like “curry” what exactly are they referring to? We loved this dish and since I am not in NY at the moment and can’t get good Indian cuisine I decided to make this recipe. Pretty easy if you have all ingredients in the house — mostly spices . Of course you control the “heat” of the curry — this was obtained with the cayenne pepper so use at your discretion. Very simple dish and I served with Basmati Rice .

This recipe as is will serve 4-6 — for the two of us I halved it — not an exact science so don’t worry about it. For instance I used 1 1/4 lb. chicken thighs. Yes I think chicken thighs yield the best flavor but if you absolutely don’t want to use them you can use breasts just cut them into smaller pieces.

Be a little adventurous and you might surprise yourself. Hope you enjoy as much as we did.

Ingredients

2 1/4 lbs. boneless, skinless chicken thighs , mine were rather small so I left whole but if they’re large cut into 2-3 inch pieces —

1 cup plain, full-fat yogurt — you can use Greek and you can use 2% as well

4 garlic cloves, minced or grated and divided

2″ piece of ginger, minced or grated and divided as well. If no fresh ginger which I recommend you can use powdered . Use app. 1/2 teaspoon of ground ginger, divided.

2 Teaspoons kosher salt, divided plus more for taste

3 Tablespoons neutral oil such as Canola or Vegetable

2 large onions, minced

1 teaspoon cumin seeds

1 15 oz. can crushed or diced tomatoes

2 Tablespoons tomato paste

1 1/2 teaspoons ground turmeric

1 teaspoon garam masala

1 Tablespoon ground coriander

1/2 to 1 teaspoon cayenne powder– this will give flavor and a bit of a kick so go with less if you like a mild curry

1/2 cup water

Directions:

Combine chicken thighs with yogurt, half of the garlic, ginger, and 1 teaspoon kosher salt in a bowl and set aside for however long you can ( up to 1 day) I did for about 5 hours and it was just fine. I refrigerated and took out while I was prepping ingredients.

In a large 4 qt. or larger heavy stock pot with a lid, heat oil. Once hot add onions and cumin seeds and cook for app. 5 minutes or more till onions break down and are translucent. Add remaining salt, turmeric, garam masala, coriander, and cayenne and cook for a few minutes. Add tomatoes and cook until they break down and add the tomato paste, cook for another few mins. Now add the chicken in yogurt marinade, plus water , stir to combine , and bring to a simmer , stirring. If you need more water add a little at a time. Simmer for 25-30 minutes stirring every once in a while and checking for consistency of gravy.

Chicken should be done when it is cooked for about 1/2 hour, you can check by cutting a larger piece to see if it is cooked through. Adjust seasoning as needed and serve over rice.

Enjoy!

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Skillet Chicken with Lemons and Onions a la Ina Garten

Posted on February 23, 2026 | 1 comment

I absolutely love this recipe and I must admit to making a few small changes but if you want to see her original recipe you can google it. You’ll have to buy a chicken some place that will be able to spatchcock it (butterfly it)– Whole Foods butcher will do this as well as your local butcher. Then when you get home and are ready to cook with it just press down on the chicken and sort of flatten it out. You’ll also need a cast iron pan large enough to hold it. I used a 12″ size pan and it was perfect. Believe me this is one of the most satisfying meals I can think of. Serve with whatever sides you like — we had homemade cranberry sauce , rice pilaf and roasted string beans. Perfection on a plate. Ina Garten has created some of the best recipes for home cooks today. The ingredients are all accessible and the presentation is beautiful and the food is delicious. This particular way of roasting a chicken is particularly delicious. This is what I did the other night and it was nothing short of fabulous.

Enjoy and thanks again to Ina Garten.

Ingredients:

2 teaspoons fresh thyme leaves

1 teaspoon whole fennel seeds

Kosher Salt and Freshly ground coarse black pepper

1 Lemon — sliced 1/4″ thick slices

2 large garlic cloves, minced she says thinly sliced but I prefer to mince

1 yellow onion, halved and sliced 1/4 ” thick

1/3 cup good olive oil

1 app. 4 lb. chicken, backbone removed and butterflied ( spatchcocked)

1/2 cup dry white wine, such as Pinot Grigio

Juice of 1 lemon

Directions:

Pre-heat the oven to 450 degrees

Place the thyme, fennel seeds, 1 Tablespoon Kosher Salt and 1 Teaspoon pepper in a mini food processor and process until ground.

Pour the olive oil into a small glass measuring cup and add the herb mixture and set aside

Distribute the lemon slices on bottom of 12″ cast iron skillet and distribute the onion and minced garlic on top of the lemon slices.

Place the chicken on a separate baking sheet and pat it dry then turn the chicken skin side down and using a brush add about 1/2 the olive mixture to chicken. Turn the chicken skin side up, make sure it’s dry using paper towels ( very important for crispy skin) and brush remaining mixture all over the top of the chicken. Place chicken on top of the onions and lemons skin side up.

Roast the chicken for 30 minutes. Remove from oven and pour the wine into the pan but not on the chicken just into the area that’s open around the chicken. Roast for another 10-15 minutes until a meat thermometer inserted into the thickest part of the breast registers 155-160 degrees.

Remove the chicken from the oven and sprinkle with the lemon juice, cover the skillet tightly with aluminum foil and allow to rest for at least 10 minutes. Cut the chicken into quarters or however you like and serve hot with pan juices, cooked lemon and onions. I spoon some of the juice onto the top of chicken before serving.

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Parm Crusted Potatoes

Posted on February 20, 2026 | Leave a comment

These potatoes are crispy, delicious and probably my all time favorites to serve alongside a rather simple chicken dinner. It elevates dinner to a new level. Maybe better than fries? Very few ingredients and pretty simple and you’ll look like a pro. And to add another layer of flavor serve them with sour cream — and they make a great hors d’oeuvre but I like them for dinner. BTW you can do the same thing with Cauliflower! All I know is they were delicious and I have made them a few times and play around with ingredients — if you don’t like Italian seasoning use oregano or omit entirely . I used garlic powder but if you prefer it without don’t use that either — just don’t omit the salt!!! Of course you can modify and play around with this recipe any way you like best. But use small potatoes which are available all over.

Enjoy and write me and lmk how much you loved these!

Ingredients:

1 lb. baby potatoes or just small potatoes –baby Yukon gold are perfect for the two of us I used 6 small potatoes and cut in 1/2 which was 12 pieces — you’ll use what you like and modify baking dish to fit the amount of potatoes you’ll be using

1/4 cup butter or 4 Tablespoons Olive Oil — melted butter

1/2 tsp. garlic powder

1/2 tsp. Italian Seasoning

1/2 cup Grated Parmesan Cheese

1/4 tsp. at least of kosher salt — we like salty so I add a little more

Directions:

Pre-heat oven to 400 degrees

Wash potatoes but leave skin on and cut in 1/2 — spray your baking dish with cooking spray for easy clean up. I prefer a glass baking dish for these little beauties.

In my baking dish I put melted butter ( or olive oil) tilt pan to spread butter or oil all over the bottom of pan. Using a spoon scatter the parmesan cheese and spices. Spread as evenly as possible. It’s tough to spread so do your best just make sure cheese is spread uniformly as you sprinkle it along with spices. Place potatoes cut side down into mixture. If easier you can put cheese and spices in a bowl first and mix then sprinkle over the bottom of the pan

Bake potatoes for about 35-40 minutes until they’re soft and the parm crust is deep golden brown. I like my potatoes very crispy so I baked a little longer but keep an eye on them after 1/2 hour. Let them rest for a few minutes then using a small flipper or even a fork cut through the small layer of palm crust around base of each potato and flip over — after 5 minutes transfer to serving dish and serve alone or with some sour cream.

Leftovers can be stored in refrigerator in an airtight container for a week and re-heat in 400 degree oven for about 5 minutes until cheese is crispy again — not quite the same as freshly made but they’re still pretty darn good.

Enjoy!

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