Wednesday, April 13, 2016

Crispy Parmesan Potatoes

We just got back from Colorado, and I had little to no energy to make dinner last night. Usually my go-to is some form of eggs because I love eggs, and they are pretty simple to make. I wanted a good dish to go on the side, and since our fridge was pretty much empty I decided to use up some potatoes. These turned out great! They would also be good as an appetizer by themselves or as chips for a dip.


2 large baking potatoes, scrubbed clean (not peeled)
3 Tbs. olive oil
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper
3 Tbs. grated Parmesan cheese (divided)
1 Tbs. shredded Parmesan cheese
1-2 tsp. fresh chopped parsley

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut the potatoes into 1/4 inch slices and place in a medium size bowl. Add the olive oil, garlic and onion powder, pepper, and 2 Tbs. grated Parmesan to the potatoes and toss with a spatula or your fingers. Place on the prepared baking sheet in a single layer and bake for 15 minutes. Flip the potato slices over and bake for 10 more minutes. Transfer to your serving dish and sprinkle with the 1 Tbs. remaining grated Parmesan, the shredded Parm and fresh parsley.

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