Crispy Oven Roasted Parmesan Potatoes
Main/Side Dishes
Ingredients
| Ingredient | Amount |
|---|---|
| 6 potatoes | Medium Russet Potatoes/cubed |
| 1 1/2 cup / 375 ml | Chicken or beef broth |
| 2 tbsp / 30 ml | Butter |
| 1/2 tsp / 2 ml | Pepper |
| 1/2 tsp / 2 ml | Garlic powder |
| 1/2 tsp / 2 ml | Onion powder |
| 2 tbsp / 30 ml | Olive Oil |
| 1/3 cup / 80 ml | Parmesan cheese, freshly grated |
Directions
Preheat oven to 400 degrees. Cut potatoes into cubes, place in bowl with olive oil, pepper, garlic powder and onion powder, then toss until potatoes are well coated . In medium pot, pour the broth and butter together, bring to a simmer. Add the coated potatoes in and bring to a boil for 5-8 minutes, stirring gently until slightly tender. Transfer potatoes to a baking dish, with the broth and butter mixture, making sure potatoes are not over lapping, spread out in one layer. Sprinkle with cheese and gently mix, till coated. Bake for 45 minutes to 1 hour or until browned and crisp, flip once during cooking to ensure even crispness. EnjoyThis potato recipe is brought to you courtesy of Melina Carroll.
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