"sf" > wrote in message
...
> On Sun, 7 Nov 2010 01:34:50 -0700, "Julie Bove"
> > wrote:
>
>>
>> "lainie" > wrote in message
>> ...
>> On Nov 6, 3:12 pm, "Julie Bove" > wrote:
>> >
>> > I don't usually use a recipe. I cut the potatoes into fairly small
>> > pieces,
>> > toss with olive oil or olive oil and a mixture of butter and some
>> > seasonings. Italian seasonings work well. You can add parmesan cheese
>> > if
>> > you like. I find that a coating of sweet Hungarian paprika on the
>> > outside
>> > really helps to crisp them. I also usually add a ton of onion cut in
>> > smallish chunks. I also add salt and pepper. Recently saw a similar
>> > recipe
>> > that used shallots.
>> >
>> > I usually cook at 350 but the key is to turn them over at least once
>> > while
>> > baking. I let them bake for at least an hour.
>>
>> Parmesan cheese? Wouldn't that make them less crispy? e.
>>
>> No. Parmesan gets hard as it cooks.
>>
> Like you said, parmesan gets hard... but it doesn't actually crisp the
> potato. Paprika turns them brown and parmesan turns them brown too,
> but neither one equates with a crisp oven fried potato.

I used a recipe I got from a magazine years ago. It had some parmesan on
the outside. The potatoes did get very crisp.