Parmesan Potatoes
Servings: 5 servings
Calories: 190cal
Equipment
Ingredients
- 24 ounces small Yukon Gold potatoes
- ¼ cup grated parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 ½ Tablespoons olive oil
Instructions
- Preheat oven to 400 F.
- Spray a baking sheet with cooking spray.
- Slice potatoes in half and place in a large bowl.
- Combine parmesan cheese, paprika, onion powder, and garlic salt.
- Pour olive oil over potatoes and toss to coat.
- Sprinkle parmesan mixture over potatoes and toss to coat completely.
- Place potatoes cut side down onto the prepared baking sheet.
- Bake for 15 minutes. Flip potatoes over. Bake additional ten minutes.
Notes
- Baking the potatoes cut side down first will create a lovely crust.
- Store cooled parmesan potatoes in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven or air fryer to help them crisp back up.
Nutrition
Serving: 1serving | Calories: 190cal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 561mg | Potassium: 595mg | Fiber: 3g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 27mg | Calcium: 63mg | Iron: 1mg
