What?!?! A potato recipe with no butter? Does a tasty recipe for potatoes with out butter even exist? Yes…yes it does, and this would be that recipe!
The best way to describe these potatoes? Think twice baked potato, with a lighter, fluffier texture and a delightful bit of zip in each creamy bite from the addition of very finely diced onions. Not only is this side easy to make but it’s surprisingly delicious!
The next time you are making baked potatoes, toss a few extra potatoes in the oven so you can make these for dinner the following day.
The day before, preheat oven to 400°F.
Wash and dry the potatoes. Pierce potatoes a few times with a knife to allow steam to escape while they bake in the oven. Bake potatoes for about 1 hour and 15 minutes, or until potatoes are soft.
Allow baked potatoes to cool to room temperature. If not using potatoes the same day, refrigerate them overnight.
When you are ready to make these potatoes to serve with dinner, begin by preheating your oven to 425°F.
Generously butter an oven safe casserole dish.
Grate potatoes, using the large holes on a cheese grater, skin and all, into a large mixing bowl.
Add finely minced onion.
Add salt, pepper and cayenne pepper.
Toss together gently with two forks.
Scoop up mixture from underneath using the two forks to toss together all the ingredients. The goal is to keep everything airy and fluffy, try not to compact the shredded potatoes together.
Add sour cream in blobs all along the top and use the “2 fork toss method” to combine the sour cream with the potato mixture. Be as gentle as you can while tossing together ingredients.
Add the shredded cheddar cheese.
Use forks to toss grated potatoes with cheese. Remember the goal is to keep everything as airy, light and fluffy as possible.
Use forks to transfer mixture into the buttered casserole dish, being careful not to compact or compress the mixture together. Pile mixture up as high as you can and then gently spread mixture out with the tips of the forks.
Top with a sprinkle of Parmesan cheese.
Bake for 30 minutes or until heated through and lightly golden brown.
I don’t know why this classic potato side dish disappeared from our vernacular. A huge shout out to Chef John at Allrecipes.com for posting a video on how to make this forgotten classic side dish. Check out his video to see the fork toss and scrape method he uses to combine the ingredients for a light and fluffy result. These are not only easy to make but they are absolutely DELICIOUS! You must give this recipe a try, you are going to LOVE it!
Steakhouse Potatoes Romanoff
Ingredients
- 3 large russet potatoes
- ½ cup very finely minced onion
- 1½ tsp salt
- ½ tsp pepper
- ⅛ tsp cayenne pepper
- 1 cup sharp cheddar cheese, grated
- ⅔ cup sour cream
- 2 tbsp grated Parmesan cheese
Instructions
- Preheat oven to 400°F.
- Wash and dry the potatoes. Pierce a few times with a knife to allow steam to excape while they bake in the oven.
- Bake potatoes for about 1 hour and 15 minutes, or until potatoes are soft.
- Allow them to cool to room temperature and refrigerate overnight.
- Preheat oven to 425°F.
- Generously butter an oven safe casserole dish.
- Grate potatoes, using the large holes on a cheese grater, skin and all, into a large mixing bowl.
- Add finely minced onion, salt, pepper and cayenne pepper. Toss together gently with two forks.
- Scoop from underneath and mix together all the ingredients.
- Add the shredded cheddar cheese.
- Use forks to toss grated potatoes with cheese. The goal is to keep everything light and fluffy.
- Add sour cream in blobs all along the top and use the "2 fork toss method" to combine the sour cream with the potato/cheese mixture. Be as gentle as you can while tossing together ingredients.
- The goal is to keep the mixturre light and fluffy, not compacted.
- Use forks to transfer mixture into the buttered casserole dish, being careful not to compact or compress the mixture together. Pile mixture up as high as you can and gently spread mixture out with the tips of the forks.
- Top with a sprinkle of Parmesan cheese.
- Bake for 30 minutes or until heated through and lightly golden brown.
Did You Make This?
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