Romano Potatoes

"This recipe is from Salt Grass Steakhouse, and is wonderful. (preparation time does not include boiling the potatoes.)"
Romano Potatoes created by Sharon the Rocket
Ready In:



  • Boil potatoes a day ahead. Cover and place in refrigerator. Cut potatoes into quarters and place in large mixing bowl.
  • Place butter and garlic in saucepan and heat until butter is melted. Pour over potatoes.
  • Add 3 Tablespoons romano cheese, milk, jack cheese, cheddar cheese, green onions, salt, pepper and paprika.
  • Squish potato mixture through your fingers, mixing thoroughly, yet leaving large potato chunks.
  • Transfer to sprayed 9x13 casserole dish.
  • Sprinkle 1 Tablespoon romano cheese on top.
  • Bake at 350 degrees for 35 minutes.
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  1. Colleen D.
    Can this recipe be baked at 325 for longer than 35 minutes?
  2. Michelle-Paulette
    I will say, that I am VERY VERY picky, I have very sensitive taste buds. So needless to say I had to learn to cook at a very young age. I followed the directions exactly and it does NOT taste at all like the dish from saltgrass. I had high hopes because I just had the dish at saltgrass 2 nights ago. It was DELISH and absolutely loved it, but I didn't like this version of it at all. There was a very funky strong aftertaste in this recipe, whereas the one from saltgrass has a very pleasant aftertaste. I think all the ingredients might be correct but the proportions of the cheeses in particular are not. Way too much Romano ( I would cut it in 1/2) and not near enough jack (this I would double). I used mild cheddar, perhaps sharp would help. I am sorry I cannot rate this any higher, but claiming it tastes like saltgrass' recipe is a FAR stretch.
  3. Patti Miller
    Awesome recipe! I did not do the potatoes ahead and used fat free 1/2 and 1/2 instead of milk. I think next time I will reduce the butter to 1/4 cup just to save some calories, but it was wonderful.
  4. xtine
    These potatoes are delicious, and would make a wonderful side for an holiday meal - the next time I make them I will try experimenting with reducing the fat content (using low-fat cheese, milk, 1/4 cup butter) - I would love to eat these all the time, but I think I would be the size of Rome if I did ;) Thanks for a tasty recipe! Made for PAC Fall '08
  5. DoxieMama
    Great comfort food, I could have made a meal of the potatoes alone! Followed the instructions exactly and had a quick side dish for dinner the next day.

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