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CRISPY CRUNCHY PARMESAN POTATOES

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You guys. These potatoes are SO amazing! These were literally, gone in less than 5 minutes! I cannot believe I have been missing out on these my whole life!

INGREDIENTS

  • 1/2 cup finely grated Parmesan cheese with a sand consistency (don’t use shredded or Microplaned Parmesan cheese)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 1/2 lbs baby potatoes, halved (1.5-2 inch diameter; approx 20-22 potatoes)
  • FOR DIPPING (optional)
  • sour cream or Greek yogurt (or a half-and-half mixture)
  • chopped scallions or chives

INSTRUCTIONS

1: Preheat oven to 400 degrees F.In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed.

2: Pour olive oil into 9×13 glass baking dish. Tilt dish around until olive oil evenly coats entire bottom.

3: Carefully and evenly sprinkle cheese mixture over bottom of pan. (Don’t dump it in and then try to spread it out. Once it touches the olive oil, it becomes almost impossible to spread the cheese out evenly–it will clump. It works better to sprinkle slowly and evenly over the entire surface so that no spreading is necessary.)

4: Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to insure potatoes are flat and in contact with cheese layer.

Click the number « 2 » below to get part 2 of the directions + Nutritional facts.

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