History and origin of potatoes with parmesan and dill
Potatoes are one of the most versatile and popular foods in world cuisine, with an origin dating back to ancient Andean civilizations in South America, especially in Peru and Bolivia. The combination of potatoes with aromatic ingredients and cheeses is a tradition that has expanded and adapted in different regions of the world.
In Latin America, this dish can have different names depending on the country or the variant being prepared. For example, in Mexico they are usually simply called "baked potatoes with cheese," while in Argentina and Chile they might be referred to as "potatoes au gratin with parmesan." The use of dill, an herb with a fresh and slightly anise-like flavor, is common in countries with European culinary influences like Argentina, where it is valued to enhance the flavor of potatoes.
This dish combines the softness and texture of potatoes with the intense flavor of parmesan cheese and the aromatic touch of dill, creating a rich and comforting culinary experience that has come to conquer the tables of various Latin American countries with different variants and presentations.
How to prepare Potatoes with Parmesan and Dill
Ingredients: Potatoes, olive oil, dried dill, garlic salt, onion salt, parmesan cheese.
Steps:
Boil the potatoes for 10-15 minutes, checking their softness with a fork.
You want them to be soft, but not falling apart or completely cooked through.
Cut the potatoes into cubes approximately 1/2 to 1 inch per side, neither too thick nor too thin.
Spread 2-3 tablespoons of oil onto a non-stick baking sheet.
Preheat the oven to 350 degrees.
Place the potatoes on the sheet, spreading them in the oil, but keeping them away from direct contact with the edge of the pan.
Season with garlic salt, onion salt, and dill.
(This should be over all the potatoes, but depending on how much flavor you want, it's variable: she seasoned them moderately-generously).
Pepper to taste.
Cook for 25-30 minutes or until done, lightly golden.
Halfway through cooking, check the potatoes and move them around on the sheet.
If the oil has cooked off, add the remaining oil, keeping the potatoes moist but not saturated.
After cooking, remove from the oven and place in a bowl, generously sprinkling parmesan cheese over them.
Mix well and serve, making sure each potato has some parmesan cheese on top!!! Enjoy!!!
By Sarah Smith
