Garlic Parmesan Roasted Potatoes
These roasted potatoes are a great side dish for so many meals.
When I first started cooking, I made cubed potatoes in a nonstick pan all the time. It was my favorite side. Something happened along the way and I am awful at cooking them in a skillet and turned to roasted potatoes instead. I’m trying out recipes to see what is the best recipe to make and can become my new tried and true. I love these albeit sometimes I don’t read my directions, so you’ll notice some crispy shredded Parmesan because I added it to my potatoes before baking. They still turned out wonderfully and were a great side!
What you need:
8 russet potatoes
2 cups ice
1 1/2 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. salt
1 tsp. black pepper
1/2 cup olive oil
1/4 cup shredded Parmesan cheese
1/4 cup grated Parmesan cheese
2 Tbsp. parsley, chopped
2 Tbsp. chives, chopped
Directions:
Cut potatoes into thin round slices and place into a large bowl with ice. Cover with water and let sit for about 30 minutes.
After 30 minutes, remove from ice water and pat dry with paper towel.
In a large zipper bag, add dried potatoes with garlic powder, paprika, salt, and black pepper. Shake well to coat potatoes.
Add olive oil to zipper bag and shake well to coat.
Add potatoes to a parchment paper lined baking sheet in a single layer. Use a second pan if needed.
Bake in a preheated 450 degree oven for 35 to 40 minutes or until potatoes are fork tender and brown and crispy on the outside.
As soon as they are done, immediately remove to a large heat-safe bowl to toss with cheese, parsley, and chives.
Recipe from Taste from the Frontier