June 14, 2019
Slightly crispy potatoes with a hint of parmesan
Potatoes are just so versatile.
Bake them, boil them, grill them, sautée them – the list is endless. Personally, I love roasted potatoes, and that is just what I’m sharing with you today.
Other than the potatoes, the parmesan is really the star of the show in this appetizer. Not only does it add tons of flavor (a little goes a long way) but you don’t need to add as much salt since the parmesan is already very salty.
With all the fresh summer herbs, make sure to prepare these roasted potatoes at your next cookout!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Oven Roasted Parmesan Potato Crisps.
- 2 tablespoons olive oil
- 2 pounds yukon gold potatoes, sliced thinly (about 1/4-inch thick)
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon dried tarragon
- 1 teaspoon dried parsley
- 1/2 cup fresh basil, chopped
- 1/4 cup parmesan, grated
- Preheat oven to 400 degrees F.
- Spread half of the olive oil on a baking sheet. Add the sliced potatoes to the baking sheet. Sprinkle on the oregano, salt, pepper, tarragon, parsley, chopped basil, and half of the parmesan. Drizzle on the other half of the olive oil. Bake the potatoes for 10-15 minutes until slightly crispy. Halfway through switch to convection bake so the potatoes become slightly brown on top and sprinkle on the remaining parmesan. Serve, and enjoy warm!