WOULD YOU EAT THESE CRISPY CRUNCHY PARMESAN POTATOES
Ingredients:
2 lbs baby potatoes or Yukon Gold potatoes, halved or quartered
1/2 cup grated Parmesan cheese
1/4 cup panko breadcrumbs (for extra crunch)
2 tbsp olive oil
2 tbsp unsalted butter, melted
3 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme (or fresh)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Potatoes:
In a large mixing bowl, toss the halved or quartered potatoes with olive oil, melted butter, minced garlic, garlic powder, onion powder, thyme, salt, and pepper.
Add the Parmesan Coating:
Add the grated Parmesan cheese and panko breadcrumbs to the potatoes, tossing to coat evenly.
Bake the Potatoes:
Spread the potatoes in a single layer on the prepared baking sheet, cut side down for maximum crispiness. Bake for 30-35 minutes, or until the potatoes are golden brown and crispy.
Serve:
Remove from the oven and garnish with fresh parsley. Serve hot as a side dish with your favorite meal.
Helpful Tips:
Extra Crispy: For extra crunch, broil the potatoes for the last 2-3 minutes of cooking.
Flavor Boost: Add a pinch of smoked paprika or cayenne pepper for a subtle kick.