Empty My Fridge
Extra Crispy Parmesan Potatoes | Ambitious Kitchen
Ingredients
- Potato · halved1 ½ lb
- Butter · melted3 tbsp
- Garlic powder1 tsp
- Oregano · dried½ tsp
- Salt · for sprinkling1 tsp
- Black pepper · ground
- Parmesan cheese · grated½ cups
- Garlic · roasted
- Lemon · zested1
- Parsley · finely chopped1–2 tbsp
- Dill · finely chopped1–2 tbsp
Instructions
- Heat the oven to 400°F.
- Toss the halved potatoes in a large bowl with 1 tablespoon of melted butter, garlic powder, dried oregano, 1 teaspoon salt and plenty of black pepper until well coated.
- Brush 2 tablespoons of melted butter over the bottom of a 9x13 inch glass baking dish. Sprinkle the pre-grated store-bought Parmesan evenly over the butter without spreading it.
- Place the potatoes cut-side down, firmly pressed onto the cheese in a single layer.
- Roast for 35 to 40 minutes, until the potatoes are fork-tender and the Parmesan is golden brown.
- Optionally, spread about 1 cup of roasted garlic feta dip on a platter. Flip the potatoes onto the dip, then immediately top with lemon zest, parsley, dill and a little flaky sea salt. Serve the remaining dip on the side.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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