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Roasted Parmesan Potatoes
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Salads - Soups - Sidedishes
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| Servings |
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4
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| Preptime |
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15 min.
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Ingredients |
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4 medium russet potatoes, peeled
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1 Tablespoon vegetable oil
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3 Tablespoons grated parmesan cheese
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2 Tablespoons chopped fresh parsley or 2 teaspoons dried
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1 teaspoon salt
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1/8 teaspoon cayenne pepper
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Instructions |
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Preheat oven to 450. Line baking sheet with aluminum foil and spray with cooking spray. Slice potatoes in half, then cut into 1/2 inch pieces.
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Place potatoes in a medium bowl and toss with oil. Combine parmesan, parsley, paprika, garlic powder, salt and cayenne pepper in a small bowl.
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Add the parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
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Arrange potatoes on a prepared baking sheet. Bake turning once, until potatoes are lightly browned and easliy pierced with a knife, about 25 minutes.
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| Serving
Suggestions |
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Cut the baking time in half by partially cooking the cubed potatoes in the microwave for 5 minutes before adding to theoil in step 2.
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Originally Submitted
1/15/2011
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