EXTRA CRISPY PARMESAN CRUSTED POTATOES #vegetarian #parmesan #crispy #potatoes #cauliflower

EXTRA CRISPY PARMESAN CRUSTED POTATOES #vegetarian #parmesan #crispy #potatoes #cauliflower

These child red potatoes are cooked until delicate with a crunchy and firm parmesan outside. Unquestionably a group satisfying tidbit dish that everybody will adore.

I'm generally watchful for more approaches to devour potatoes. Here's the most recent: stripped and split red potatoes hurled with olive oil, parmesan cheddar, paprika, garlic powder, and thyme, and afterward broiled until fork-delicate with a crunchy parmesan outside layer. YUM. They are extremely easy to make since I hurl the potatoes in a ziploc pack so as to season them, which makes cleanup staggeringly simple. At that point a solitary dish in the stove (no compelling reason to flip them part of the way through or any such garbage) until they are brilliant dark colored, and they are DONE.

At the point when I was hurling the potatoes with parmesan cheddar and different seasonings preceding heating, they previously looked so delectable that I needed to eat them without even a moment's pause. I needed to persuasively advise myself that I'm not into crude potatoes and that while tolerance isn't my solid suit, it would serve me better to pause. So I wound up licking a portion of the seasonings that didn't make it onto the potatoes, and they were delectable.

EXTRA CRISPY PARMESAN CRUSTED POTATOES #vegetarian #parmesan #crispy #potatoes #cauliflower

Also try our recipe : CRISPY BAKED PARMESAN GARLIC FRIES #parmesan #cauliflower #vegetarian #vegan #mushroom

INGREDIENTS

  • 1 1/2 pounds baby red potatoes peeled and halved
  • 1/2 cup finely grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

INSTRUCTIONS

  1. Add halved potatoes and olive oil to a ziploc bag and toss.
  2. Add parmesan cheese, paprika, garlic powder, thyme, salt, and pepper to the bag and toss again until well mixed.
  3. Place the potatoes cut side down in a single layer on a silicone baking mat or other nonstick surface such as parchment paper.