CRISPY CRUNCHY PARMESAN POTATOES

INGREDIENTS

  • ½ tsp garlic powder
  • ¼ tsp paprika
  • ½ tsp dried oregano
  • ¾ tsp kosher salt
  • ¾ tsp black pepper
  • 2 Tbsp olive oil
  • 1 ½ lbs. Red Baby potatoes (halved)

DIPPING SAUCE INGREDIENTS:

  • Sour cream / Greek Yogurt
  • Scallions /chives

INSTRUCTIONS

  1. Preheat the oven to 400 degrees.
  2. Prep a 9 X 13 inch baking dish with olive oil.
  3. Tilt the baking dish so the olive oil coats the bottom of the dish.
  4. Add the grated cheese, garlic powder, paprika, oregano, salt and pepper in a small bowl.
  5. Carefully and slowly sprinkle the grated cheese evenly on the bottom of the baking dish.
  6. Place the potato cut size down on the cheese layer. Push the potatoes down into the grated cheese.
  7. Bake at 400 degrees for 30-40 minutes. (Or until the cheese is browned and the potatoes are soft.)
  8. Remove from the oven. Set aside to cool slightly. (About 5 minutes.)
  9. To remove the cheese potatoes from the pan use a knife to cut through the cheese on the bottom of the pan.
  10. Use a spatula to carefully lift the cheese covered potatoes from the bottom of the baking dish.

Serving:

  1. Arrange the potato with cheese side up on a serving platter.
  2. Combine the sour cream with the chopped scallions. Stir to blend.

Reheat:

  1. Use a nonstick skillet over medium-high heat. Place the Bottom half of the potato down to heat for 1-2 minutes.
  2. Turn them over to heat the cheese potato side down for an additional 1-2 minutes.
  3. Watch carefully so they don’t burn.
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