Parmasan Crusted Potatoes

Parmesan Crusted Potatoes

I am just going to get this out of the way now. These potatoes are fantastically delicious, period. Also, they're super easy to make and I seriously doubt you'll have leftovers either. Sounds too good to be true I know, but they're that awesome.

Enough chit chatting and let's get to the business end of this.

Here's my process.

1 - Washed two pounds of potatoes. I used a red potato, but can use a russet, white, or gold/yellow if you want.

2 - Dry them well. This allows items to adhere to the potato.

3 - Cut potatoes in 1" chunks and place in a large bowl.

4 - Take 1 teaspoon - 1 tablespoon (I used more potatoes) of canola oil and drizzle over potatoes.

5 - Add 2 teaspoons of kosher salt

6 - Add 1 teaspoon of pepper (or to taste/liking).

7 - Add 1-2 teaspoons of oregano (can use an Italian seasoning or Herbes de Provence too)

8 - Add 1-2 teaspoons parsley flakes.

9 - Add 1/4 - 1/2 cup parmesan cheese (grated or shredded (I used shredded)).

10 - Toss around in the bowl to coat well.

11 - Grease a baking sheet pan with butter.

12 - Place potatoes in one layer on the pan.

13 - Cook 400° for 30-40 mins or until the potatoes are done and crusty. If you like a more crust, you'll be in the 40 min range. Less crust, around the 30 min mark.

14 - Enjoy! We made had these with some homemade ranch dressing.