Crispy Parmesan Roasted Potatoes
yield: 4 SERVINGS
prep time: 15 MINUTES
cook time: 40 MINUTES
total time: 55 MINUTES
Get crispy roasted potatoes in the oven using this Hasselback potato technique and brushing on a yummy parmesan garlic oil!
- 3 medium sized russet potatoes (or two large ones)
- 3 tablespoons olive oil
- 3 tablespoons parmesan cheese, grated
- 2 tablespoons fresh chopped parsley
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Preheat the oven to 400 degrees and prep a sheet pan with parchment paper.
Slice all sides of the potato, so that you get a long rectangle shape.
Slice the rectangle potato into about 1/2 inch slices.
Place a chopstick or skewer on each side, and make 1/4 inch small slices on the top of the potato squares, making sure not to cut all the way through. Rotate and make slices in the other direction so it looks like tiny squares on top.
Place all of your potato bites on the prepared baking sheet, cut side up.
In a small bowl, mix together olive oil, parmesan, parsley, garlic, and salt.
Use a brush to apply the mixture to the top and bottom of each potato bite, reserving some of the mixture for a second basting.
Place in the oven for 20 minutes. Remove and brush on the remaining oil mixture. Bake for another 20 minutes. Let cool a bit and they will become crunchy! Enjoy!