April 19, 2024
Crispy Parmesan Roasted Potatoes
Roasted baby potatoes tossed with Parmesan cheese and baked until crispy and golden brown
Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
Ingredients
Ingredients
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PAM® Organic Avocado Oil Cooking Spray
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1-1/2 pounds baby yellow potatoes, halved
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1/2 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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1/4 cup sour cream
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2 tablespoons finely chopped fresh chives, divided
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1 tablespoon finely chopped fresh parsley
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1 tablespoon finely chopped fresh dill weed
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2 teaspoons lemon juice
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/2 cup finely shredded Parmesan cheese
Crispy Parmesan Roasted Potatoes
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 103 mg | 10% |
| Carbohydrate | 24 g | 8% |
| Cholesterol | 10 mg | 3% |
| Total Fat | 5 g | 7% |
| Iron | 1 mg | 3% |
| Calories | 157 kcal | 8% |
| Sodium | 281 mg | 12% |
| Protein | 5 g | 10% |
| Saturated Fat | 2 g | 11% |
| Sugars | 1 g | 0 |
| Vitamin C | 17 mg | 28% |
Directions
Directions
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Step one
Preheat oven to 425°F. Spray large baking sheet with cooking spray.
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Step two
Place potatoes in large bowl. Spray lightly with cooking spray and sprinkle with salt and pepper; toss to coat. Place potatoes cut-side down on baking sheet; reserve bowl. Bake 25 minutes.
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Step three
Meanwhile, stir together sour cream, 1 tablespoon chives, parsley, dill, lemon juice and spices in small bowl.
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Step four
Return potatoes to large bowl. Add Parmesan cheese and toss to coat. Return to baking sheet and bake 8 to 10 minutes, until golden brown. Garnish with remaining chives and serve with sour cream mixture.
Preparation images
Crispy Parmesan Roasted Potatoes
Nutrition information
