PARMESAN GARLIC ROASTED POTATOES
Parmesan garlic roasted potatoes have a crispy edge and tender center. Their mouthwatering parmesan garlic flavor makes them the perfect side!
Provided by Alyssa Rivers
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray.
- In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. I also like to sprinkle additional parmesan on top.
- Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.
Nutrition Facts : Calories 186 kcal, Carbohydrate 25 g, Protein 6 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 252 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, pepper, garlic powder, italian seasoning, paprika, parmesan cheese, fresh parsley
Provided by Robin Broadfoot
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Cut potatoes in half, then slice.
- Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
- In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
- Sprinkle seasoning on potatoes and toss to coat.
- Spread the potatoes on a baking sheet.
- Bake for 30 minutes.
- Remove from the oven, sprinkle with parmesan and pepper.
- Bake for an additional 20 minutes.
- Sprinkle potatoes with fresh parsley and serve while hot.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 42 grams, Fat 16 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams
PARMESAN GARLIC ROASTED BABY POTATOES RECIPE - (3.8/5)
Provided by á-46334
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed. Pour olive oil into 9x13-inch glass baking dish. Tilt dish around until olive oil evenly coats entire bottom. Carefully and evenly sprinkle cheese mixture over bottom of pan. (Don't dump it in and then try to spread it out. Once it touches the olive oil, it becomes almost impossible to spread the cheese out evenly--it will clump. It works better to sprinkle slowly and evenly over the entire surface so that no spreading is necessary.) Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to insure potatoes are flat and in contact with cheese layer. Bake for 30 to 40 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and leave potatoes to rest in pan for 5 minutes. Remove potatoes from pan using a small spatula, being careful to keep the cheese layer intact on the cut side of potato. (Use a paring knife to cut cheese between the potatoes, if necessary.) Arrange on serving platter cheese side up. TO REHEAT LEFTOVERS: Place potatoes cheese side up in a med-hot non-stick skillet to heat the bottom side. In 1-2 minutes, flip them over with tongs--cheesy side down--and cook another 1-2 minutes until heated and crispiness is restored. Be careful not to let them burn; they reheat quickly.
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