Ingredients with Measurements:
- 2 cups Hallulla bread, diced into 1-inch cubes
- 1/2 cup olive oil
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds red potatoes, cut into 1-inch cubes
- 2 cups shredded cheddar cheese
Special Equipment Needed:
- Baking sheet
- Large bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, oregano, thyme, salt, and pepper.
3. Add the diced Hallulla bread and potatoes to the bowl and toss to coat.
4. Spread the mixture onto a baking sheet and bake for 25 minutes, stirring halfway through.
5. Remove from the oven and sprinkle with the cheddar cheese.
6. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
7. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: 425°F
Serving Size: 4-6
Nutritional Information:
Calories: 495
Fat: 24g
Carbohydrates: 54g
Protein: 16g
Substitutions for Ingredients
- Hallulla bread can be substituted with any other type of bread, such as sourdough or French bread.
- Olive oil can be substituted with any other type of oil, such as vegetable or canola oil.
- Red potatoes can be substituted with any other type of potato, such as Yukon Gold or Russet potatoes.
- Cheddar cheese can be substituted with any other type of cheese, such as Monterey Jack or mozzarella.
Variations:
- For a vegan version, omit the cheddar cheese and substitute the olive oil with vegan butter.
- For a spicier version, add 1/4 teaspoon of cayenne pepper to the olive oil mixture.
Tips and Tricks:
- To ensure even cooking, make sure the Hallulla bread and potatoes are cut into similar sized pieces.
- For a crispier texture, add an additional tablespoon of olive oil to the mixture before baking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Leftovers can be reheated in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation Ideas:
This dish can be served in a large bowl and garnished with fresh herbs, such as parsley or chives.
Garnishes:
- Fresh herbs, such as parsley or chives
- Sliced green onions
- Chopped tomatoes
Pairings:
- Grilled chicken
- Roasted vegetables
- Arugula salad
Suggested Side Dishes:
- Roasted Brussels sprouts
- Baked sweet potatoes
- Sauteed spinach
Troubleshooting Advice:
- If the Hallulla bread and potatoes are not cooking evenly, make sure they are cut into similar sized pieces.
- If the Hallulla bread and potatoes are not crisp enough, add an additional tablespoon of olive oil before baking.
Food Safety Advice:
- Make sure to store any leftovers in an airtight container in the refrigerator and consume within 5 days.
- Make sure to reheat any leftovers to an internal temperature of 165°F before consuming.
Food History:
Hallulla is a traditional Chilean bread that is made with flour, yeast, and salt. It is usually served as an accompaniment to a meal or as a snack.
Flavor Profiles:
This dish has a savory flavor with hints of garlic, onion, and smoked paprika. The cheddar cheese adds a creamy and salty flavor.
Serving Suggestions:
This dish can be served as a side dish or as a main course. It can also be served with a variety of sauces, such as a garlic aioli or a spicy tomato sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A