- garlic salt
- powdered parmesan
- olive oil
Tonight was steak and potatoes, because I felt like it. The trick to good steak when you can’t use a cast iron skillet on your glass-topped stove is to preheat your nonstick pan what feels like excessively. That, high heat, and not overcooking it are how I’ve figured how to do it.
Now, the parmesan potatoes: unlike pretty much every other iteration of potatoes I make, you want only a single layer. So I grabbed a 9×13 baking pan and put a layer of olive oil on the bottom. It makes the potatoes both crispier and orders of magnitude easier to get out of the pan. I ended up being able to fit 5 potatoes in there, cut up smallish. Then I sprinkled a little garlic salt and a lot of parmesan on top. Like, they should be pretty much coated in parmesan.
50 minutes in a 425°F oven and you have deliciousness!