Crispy Parmesan Roasted Potatoes
These extra Crispy Parmesan Roasted Potatoes are cooked to perfection in the oven and so yummy! Ready in about 30 minutes!
Servings: 4 people
Ingredients
- 1 tablespoon avocado oil divided
- 1 cup Parmesan cheese shredded, divded
- 1 ½ pounds red potatoes small, cut in half
- Kosher salt to taste
- Kosher pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Use a bit of oil to lightly brush a large rimmed baking pan; sprinkle with 1/3 of the parmesan cheese in an even layer.
- Cut the potatoes in half or slice into three slices if bigger; they should be about 1/2 inch-thick slices; Place in a large bowl.
- Add the oil, parmesan, and season with salt and pepper. Mix well to evenly coat. Lay the potatoes cut side down into the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until tender and a golden-brown a crisp crust is developed on the bottom of the tray. Once the potatoes are done, remove from the oven and allow them to cool for a bit.
- Separate the potatoes and add them to a bowl. Serve with your favorite dip and enjoy!
Notes
- Store the leftovers in an airtight container and place them in the refrigerator for up to four days.
- I used small red potatoes for this recipe, but you could try to substitute them with any type of fingerling potatoes.
- Wash the potatoes thoroughly before cutting.
- Spices: we love how simple these potatoes are but you may consider adding your favorite herbs like Italian seasoning, onion powder, or garlic powder.
- If you don't have avocado oil, then substitute it with any other neutral oil.
Nutrition
Calories: 248kcal | Carbohydrates: 28g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 431mg | Potassium: 797mg | Fiber: 3g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 15mg | Calcium: 313mg | Iron: 1mg