Parmesan Potato Breadsticks Recipes

PARMESAN GARLIC BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 3 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400° until golden brown, 8-10 minutes. Remove from pans to wire racks.

PARMESAN POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bag combine Parmesan cheese, flour, salt and pepper; mix well. Place potatoes in bag and shake to coat.
• Pour butter into a 9x13 inch baking dish. Stir in potatoes.
• Bake in preheated oven for 1 1/2 hours, stirring occasionally.

GARLIC PARMESAN BREADSTICKS

Steps:

• In a bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add 1/2 cup butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; roll into a 24x10-in. rectangle. Cut dough in half lengthwise, then into 5-in. x 1-in. strips. Twist each strip and place 2 in. apart on greased baking sheets., Brush strips with remaining butter; sprinkle with garlic salt and Parmesan cheese. Cover and let rise in a warm place until doubled, about 20 minutes., Bake at 350° for 20 minutes or until golden brown. Remove from pans to wire racks. If desired, serve with marinara or spaghetti sauce for dipping.

EASY PARMESAN BREADSTICKS

Steps:

• In a shallow bowl, combine the cheese, paprika and cumin. Place butter in another shallow bowl. Separate dough into individual breadsticks. Dip in butter, then in cheese mixture. Twist two to three times and place on an ungreased baking sheet., Bake at 375° for 10-12 minutes or until golden brown. Serve immediately.

PARMESAN POTATO STICKS

Steps:

• Preheat the oven to 400 degrees.
• Melt butter.
• Coat a 9 x 13 dish with nonstick cooking spray.
• In a small bowl combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper; mix well and set aside.
• Peel potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips.
• Dip each strip in the melted butter, then in Parmesan mixture, coating completely.
• Place in a single layer in the baking dish.
• Pour any remaining melted butter over potatoes.
• Bake for 30 to 35 minutes, or until potatoes are tender, turning them over once or twice.

PARMESAN POTATO BREAD

Steps:

• In a large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
• Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Turn dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
• About 10 minutes before baking, preheat oven to 375 degrees. Place a shallow pan on the bottom shelf of the oven. Just before baking, brush each loaf liberally with extra olive oil and cut a cross about 1/4-inch deep into the top. Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf. Close the door quickly to prevent steam from escaping. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees. Immediately remove bread from baking sheet and cool on a rack.

PARMESAN BREADSTICKS

Steps:

• Combine 3/4 cup warm water (105 degrees F to 110 degrees F) and the sugar in a food processor. Sprinkle the yeast on the surface and set aside until foamy, about 5 minutes. Add the olive oil and pulse once. Add the flour and salt; pulse to form a smooth dough, about 2 minutes. Brush a large bowl with olive oil. Transfer the dough to the bowl and form into a ball. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
• Lay out a large sheet of parchment paper and brush with olive oil. Transfer the dough to the parchment and pat into a 6-by-12-inch rectangle. Brush the dough lightly with olive oil. Cover with plastic wrap and set aside 10 minutes. (At this point, you can refrigerate the dough, covered, up to 12 hours.)
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment; brush with olive oil. Cut the dough in half crosswise with a chef's knife or pizza cutter to make two 6-inch squares. Cut each half into 10 equal pieces.
• On a lightly floured surface, stretch and roll each piece of dough with your hands into a thin 12-to-14-inch-long rope. Transfer the ropes to the prepared baking sheets, arranging them about 1/2 inch apart.
• Whisk the egg white with 2 tablespoons water in a small bowl. Brush the breadsticks lightly with the egg wash, then sprinkle with parmesan. Cover loosely with plastic wrap; set aside 10 minutes.
• Uncover the breadsticks and bake until golden and crisp, about 30 minutes, rotating the baking sheets halfway through. Slide off the baking sheets and let cool on racks. (The breadsticks will crisp up as they cool; if they are still flexible, bake about 7 more minutes.) Store in an airtight container up to 3 days.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

PARMESAN POTATOES

Steps:

• Preheat oven to 350* Melt butter in 9 x 13 inch pan.
• Mix flour and parmesan cheese in large plastic bag.
• Shake a few potato cubes in bag at a time and put into buttered pan.
• When done shaking all potatoes and placing them in the pan, Bake for 1/2 hour.
• With spatula turn potatoes over and bake another 1/2 hour.

PEPPERED PARMESAN BREADSTICKS

Steps:

• Stir together water, yeast and sugar. Let stand 5 minutes. Meanwhile, place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In food processor, place crushed cereal, flour, cheese, black pepper, red pepper, lemon peel and garlic salt. Cover; process about 10 seconds or until blended. Add oil; cover and process 10 seconds longer. Add yeast mixture; cover and process, using quick on-and-off motions, until dough forms a ball. Let rest 5 minutes. Cover and process 10 seconds longer. Remove dough; cover and let rise 10 minutes.
• Heat oven to 325°F. Spray 2 cookie sheets with cooking spray. Divide dough into 16 equal pieces. On surface sprinkled with cornmeal, roll each part into thin rope about 14 inches long. Place on cookie sheets. Brush with egg white; sprinkle with additional ground black and red peppers if desired. Let stand 15 minutes.
• Bake 25 to 35 minutes or until golden brown and crisp. Cool on cooling rack.