Best Ever Roasted Parmesan Fingerling Potatoes
Fingerling potatoes are so tasty and a great source of fiber and vitamin c. My favorite way to make them is sliced in half and roasted with parmesan and herbs. The hardest part is waiting for them to be done!
Prep Time: 15 minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes
Servings: 4
Difficulty: Medium
Ingredients:
1-1.5 pound bag of fingerling potatoes
3 tablespoons of avocado oil (I like Chosen Foods)
2 Tbs Garlic Powder
2 Tbs Paprika
2 Tbs Rosemary
2 Tbs Salt
1 Tbs Pepper
1 Cup Shredded Parmesan Cheese
Instructions:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil, or alternatively grease the sheet heavily. Fill a pot with water.
Wash and slice 1-1.5 pounds of fingerling potatoes in half longways.
Add to the pot and turn on high and cook until fork tender, about 10-15 minutes. While the potatoes are cooking, to a mixing bowl, add the oil, seasonings, and cheese.
Drain the potatoes. Add them to the seasoning, cheese and oil mixture, mix well.
Once mixed, lay each potato face down on a greased baking sheet.
Cook on 425 for 25-30 minutes or until golden and crispy to your liking.
Notes:
This recipe pairs very well with my Pan Seared Lamb Shoulder Chops recipe.
Be sure to drain the potatoes well so they aren’t super wet going into the mixing bowl. Parboiling is key for speeding this recipe up!
Any potato will work here. Baby potatoes, red potatoes, they will all work, just remember to cut them appropriately!
If you are not going to line your baking sheet, please make sure to grease well!