Tuesday, June 9, 2009

Parmesan Potatoes

These potatoes are a great no-fuss side. They go with just about anything. I like them a little toasty but if you don't just take them out when they start turning brown and you can stab them with a fork. They kinda remind me of mini potato wedges if you like those. They really go good with Salmon Patties or Chicken Fingers.


4 medium russet potatoes, peeled
1 tbsp vegetable oil
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley or 2 teaspoon dried parsley
1 tsp paprika
½ tsp garlic powder
1 tsp salt
⅛ tsp cayenne pepper


1. Preheat oven 450 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Slice potatoes in half, then cut into ½ inch cubes.

2. Place potatoes in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic powder, slat and cayenne pepper in small bowl.

3. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.

4. Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned & easily pierced with a knife, about 25 minutes.