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Crispy Parmesan Potatoes Recipe


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     Crispy Parmesan Potatoes

Category   Salads - Soups - Sidedishes
Sub Category   None

1 1/2 pounds fingerling potatoes
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan cheese
5 to 6 sprigs fresh parsley

Arrange a rack in the middle of the oven and heat the oven to 400F. Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Place in a bowl. Drizzle with 3 tablespoons olive oil. Sprinkle with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Toss to combine. Arrange the potatoes in single layer cut- side down on a roasting pan or rimmed baking sheet
Roast until the bottoms are starting to turn golden-brown, about 30 minutes. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1 lightly packed cup). Pick the leaves from 5 to 6 fresh parsley sprigs and finely chop until you have about 2 tablespoons.
Carefully flip over each potato with tongs or a thin metal spatula so they are now cut-side up. Sprinkle the Parmesan over the potatoes. (Its OK if some fall onto the pan.) Roast until the potatoes are cooked through and the cheese is crisp and golden- brown, about 10 minutes more. Sprinkle with the parsley before serving.

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