Crispy Parmesan Potatoes

Looking for something to eat? This salty and crispy dish will leave you craving for more!

Ingredients - 

• 2 tablespoons olive oil

• 3 garlic cloves, finely grated 

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1 1/2 pounds (24 ounces) yellow baby/new potatoes, cleaned and patted dry

• 2 ounces (nearly 3/4 cup) grated Parmesan

• 1/8 teaspoon cayenne (optional)

• 1 tablespoon finely chopped parsley, plus more for serving (optional)

Recipe - 

1. Preheat the oven to 400°F - Place a rack set in the middle of the oven. Line a rimmed baking sheet with parchment paper.

2. Prepare the olive oil mixture - To a large bowl, add the olive oil, grated garlic, kosher salt, pepper, cayenne (if using), and parsley (if using). Stir to combine.

3. Prepare the potatoes - Cut each potato in half, adding to the olive oil mixture as you slice to avoid browning. Toss the potatoes with the oil mixture until coated. Add the Parmesan to the potatoes and toss until just coated so as not to cause the cheese to clump up and knock the cheese off each potato half.

4. Roast - Arrange the potatoes on the lined baking sheet in a single layer with the cut side facing down, scraping whatever loose Parmesan mixture there is in the bowl onto the flat sides of the potatoes as you arrange. It’s okay if the potatoes are close together on the pan. Roast the potatoes until fork-tender and the Parmesan is a deep golden brown, 25 to 35 minutes, rotating the pan halfway. 

5. Finish and serve - Remove the baking sheet from the oven and let the potatoes sit for 5 minutes. This allows the Parmesan to cool slightly and set into its crispy, snappy texture. Flip the potatoes over (using a thin metal spatula, if needed) to reveal their golden brown, cheesy surface and transfer to a serving platter. Top with more parsley and serve right away. Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, preheat the oven to 375°F with a rack set in the middle. Line a rimmed baking sheet with parchment paper. Arrange the leftover potatoes cut side down on the baking sheet and reheat until hot and the Parmesan has re-crisped, 5 to 10 minutes. Alternatively, toss them into the air fryer.

-187 calories

-7g of fat

-26g of carbs

-6g of protein