Potatoes are one of the most versatile vegetables out there. You can use them in so many different ways and different styles of food – it’s incredible. I think the only thing they can’t really do is be served raw. And that’s just because it’s unpleasant – it won’t do anything to you. This go round I made Crispy Parmesan Potatoes and you are going to love them!
I made these to go with the Mini Bacon Cheddar Meatloaf but you could put them next to you about anything from a baked chicken to a Caesar Salad Burger! The Parmesan does lend it to things that are little more “Italian” but not entirely. My kids love these little roasted potatoes. The red pepper flakes give them just enough zest to notice but not overwhelm. If you are sensitive to spice, you can just omit the flakes, and it will be just fine.
You want to gently smash them about half way – do not crush them all the way to flattened. You will just end up a big mess that doesn’t serve up very well. Also use caution when smashing the potatoes -they will be very hot and the pan will be very hot but you don’t want to let it cool down to much before getting them back into the oven. To demonstrate the process of smashing the potatoes here’s a pic.
Now let’s get cookin”!
Crispy Parmesan Potatoes
- 2 lb Baby Potatoes
- 4 tbsp Avocado Oil
- 1 tsp Garlic Salt
- 1 tsp Onion Powder
- 1 tsp Red Pepper Flakes
- 1 cup Parmesan Cheese shredded
- 1 tbsp Parsley
- Prepare all of the ingredients. Preheat oven to 425 deg.
- On a baking sheet add potatoes, oil, garlic salt, onion powder and red pepper flakes. Toss around to coat. Place in oven for 25 minutes.
- Remove baking sheet from oven and, using a potato masher, gently smash the potatoes just enough to break them open. Sprinkle with cheese and then parsley. Return to oven for 10 additional minutes.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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