These yummy potatoes are a little bit crispy with super soft insides and a simple (but yummy) flavor that pairs well with a variety of dishes. Meatloaf, pork roast, BBQ chicken, etc... The panko bread crumbs add just a tiny bit of an extra crunch.
Italian Parmesan Oven Potatoes
Source: Adapted from Cinnamon Spice and Everything Nice
Ingredients:
4-6 russet potatoes
¼ cup olive oil, divided
1/2 cup Panko Bread Crumbs
1 teaspoon Italian seasoning
2 tsp garlic powder
1 tsp salt
Bake 45-55 minutes.
1 teaspoon Italian seasoning
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 cup grated Parmesan cheese, divided
Directions:
Preheat the oven to 400 degrees F. Spray an 8x10-inch casserole dish with Pam/oil. Peel and cut the potatoes in half lengthwise then lay each half flat and slice into ½-inch wide semi-circles. Place in pot of boiling water for 5 minutes to soften. Remove from water and let cool 2-3 minutes. In a separate bowl, combine the italian seasoning, garlic, salt, pepper, panko crumbs and half the Parmesan.
1/2 cup grated Parmesan cheese, divided
Directions:
Preheat the oven to 400 degrees F. Spray an 8x10-inch casserole dish with Pam/oil. Peel and cut the potatoes in half lengthwise then lay each half flat and slice into ½-inch wide semi-circles. Place in pot of boiling water for 5 minutes to soften. Remove from water and let cool 2-3 minutes. In a separate bowl, combine the italian seasoning, garlic, salt, pepper, panko crumbs and half the Parmesan.
Place the potatoes in a mixing bowl and toss with 2 tablespoons of oil. Add seasoning/bread crumb mixtures and toss well. Pour into the casserole dish cover with any mixture left in the bowl. Sprinkle remaining Parmesan over the top and drizzle with a tablespoon of oil.
Bake 45-55 minutes.
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