These crispy cheese potatoes make an alternative garnish for fish dishes, and also go well with a soup.
4 large potatoes, scrubbed but not
2 oz. butter, melted
½ teaspoon salt
1 teaspoon onion salt
½ teaspoon paprika 1 oz. Parmesan cheese, grated
Cut the potatoes into slices about inch thick and then into -inch wide strips. Soak the strips in iced water for 30
minutes, then drain in a colander and dry on kitchen paper towels.
Preheat the oven to very hot 450 °F (Gas Mark 8, 230°C). With
1 tablespoon of the butter grease a baking sheet.
Place the potato strips on the sheet in a single layer and brush them generously with the remaining melted butter.
Sprinkle with the salt, onion salt and paprika.
Put the potato strips into the oven and bake for 30 minutes, turning the strips occasionally, until the potatoes are crisp and golden outside. Remove the potato strips from the oven and sprinkle them with the Parmesan, shaking the pan so that the potatoes are coated on all sides. Serve the cheeps hot.