These child red potatoes are broiled until delicate with a crunchy and firm parmesan hull. Certainly a group satisfying tidbit dish that everybody will cherish.
At the point when I was hurling the potatoes with parmesan cheddar and different seasonings before preparing, they previously looked so scrumptious that I needed to eat them without further ado. I needed to coercively advise myself that I'm not into crude potatoes and that while persistence isn't my solid suit, it would serve me better to pause. So I ended up licking a portion of the seasonings that didn't make it onto the potatoes, and they were scrumptious.
This formula is so natural and come up short evidence that I just make them thing to bring up: utilize a nonstick surface for heating the potatoes. This can be material paper or a reusable alternative like a silicone preparing mat. The potatoes won't adhere to these surfaces and it will make your preparing life so a lot simpler.
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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
- Add halved potatoes and olive oil to a ziploc bag and toss.
- Add parmesan cheese, paprika, garlic powder, thyme, salt, and pepper to the bag and toss again until well mixed.
- Place the potatoes cut side down in a single layer on a silicone baking mat or other nonstick surface such as parchment paper.
- Bake at 450 F until browned, about 25 minutes.
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