Crispy Parmesan Potatoes

3 medium size potatoes peeled
(if using redskins feel free to leave the skin on)
2-3 tablespoons of olive oil (enough to coat potatoes
¼ cup parmesan cheese (I prefer kraft over fresh for this it sticks better)
Spice mix including: Onion powder, Garlic powder, Paprika, Cayenne pepper, Salt and Pepper.
(1/4 tablespoon of each)

If grilling heat grill to medium, if baking preheat oven to 400. You can do fries, wedges or discs for this recipe, I decided to discs this time and I’m baking because weather is not permitting! Slice disc ¼ inch thick.

Mix spices and add cheese. Place sliced potatoes in a bowl and coat them with the olive oil. You want to make sure you do this before you put any of the spices or cheese on so they will stick. Toss with spices and cheese ensuring all slice are covered.

*Baking: Bake 30-45 minutes or until tender and lightly golden brown or crispier depending on how you want them (Baking times will vary depending on the amount of fries that you make and the size that you cut them)I tend to shake the pan around or flip half way through to make sure both sides get crispy.

*Grilling: Place potatoes on grill in a single layer and close lid to ensure they get cooked through. After approximately 10 minutes or when a deep grill mark has set in flip and lower heat. Cook for an additional 10-15 minutes until tender. 

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