2 #RussetPotatoes ?! Deanna and I enjoy the idea that our kids didn’t know the use of the “hashtag” symbols as a reference to pounds as Gramma June used it here. Funny how the use of symbols evolve over time.

This week, we decided it was time to try a savory recipe, after alllll the sugary treats we’ve been making. One thing Deanna and I share in our approach to cooking is to use whatever we have on hand. It doesn't end up producing the most consistent results for the recipe, but it does reveal how versatile a recipe can be.

I had 2 russet potatoes, which weighed less than one pound altogether (an instacart mishap), but luckily had some little creamer potatoes to make up the difference. Deanna had yukon gold potatoes. 

With the smaller potatoes, since the skin was so tender, we decided not to peel them. And because of their size, we only needed to quarter them or cut into wedges. 

I tend to not keep breadcrumbs on hand, so I went with oven drying and then pulverizing a few slices of sourdough bread, enough to make half a cup.

Our kids loved pitching in with this recipe: peeling potatoes, dipping the potatoes in the butter and rolling them in the dry ingredients.

I am not sure if we over dredged our potatoes with the cheesy breadcrumbs, but I would have liked to have had twice as much to cover all those potatoes. More is more if you know what I mean.

We loved these and decided they would be really tasty dipped in marinara. They reminded us of a cross between hash browns and fried mozzarella sticks. 

These could easily be made gluten and dairy free using your favorite gluten free breadcrumbs, vegan butter, and a vegan parmesan.

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Parmesan Potato Sticks

2 # (lbs) Russet Potatoes

½ cup melted butter or margarine

½ cup fine dry bread crumbs

½ cup grated parmesan cheese

½ t salt

⅛ t garlic powder

⅛ t pepper

Peel the potatoes and cut lengthwise into quarters. Cut each quarter into 3 strips. Roll in melted butter, then in mixture of crumbs, cheese, salt, etc. Place in single layer in shallow baking dish. Pour any remaining melted butter over potatoes. Bake at 400 degrees for 30-35 min until tender. 

Serves 6