Thursday, May 12, 2011

Parmesan Roasted Potatoes

Warning: These are highly addictive. I had this recipe in my pile of recipes to try one day and now I wish it hadn't sat in that pile for so long. The combination of paprika, garlic salt, and parmesan cheese make a delicious crust for these crispy potatoes. I craved these for days after and have plans to make them again very soon.

Parmesan Roasted Potatoes
( adapted from
* This makes about 3 servings
4 medium red potatoes, washed and cut into small chunks
3 tablespoons olive oil
1/4-1/3 cup parmesan cheese (fresh is good, but you can also use the canned kind)
1 1/2 teaspoon garlic salt
1 teaspoon paprika
pinch of salt (to taste, don't need much due to the other ingredients having lots of salt)

Preheat oven to 425 degrees.
In a medium bowl toss the potatoes with the oil until nicely coated. Combine cheese, garlic salt, and paprika together in a small bowl and then pour over the potatoes. Stir to coat the potatoes with the seasoning. Dump onto a cookie sheet and arrange in a single layer.
Bake for 25 minutes and then turn over all the potatoes. Put back in the oven for about 10 minutes, or until crisp and delicious.

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