Crispy Parmesan Rosemary Garlic Baked Potatoes
Crispy Parmesan Rosemary Garlic Baked Potatoes is the perfect potato dish to try. With a tender center and crispy skin, you can enjoy this gluten-free dish and adjust it to fit a dairy-free diet.
Ingredients
- 3 lbs baby red potatoes or yellow potatoes
- ¼ cup olive oil keep 2 tablespoons for final brush
- ¼ cup parmesan cheese choose dairy free parmesan for vegan version
- 4 garlic cloves minced
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 tablespoon Rosemary finely chopped
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- Cut the potatoes in half and score them.
- Into a 9x13 baking dish, add the olive oil, minced garlic, finely chopped rosemary, garlic powder, onion powder, paprika, salt and black pepper.
- Mix the spices and the olive oil using a kitchen brush. Form a layer of shredded parmesan.
- You have to place the scored halved potatoes faced down. Brush the top of the potatoes with olive oil.
- Bake the potatoes for 25 minutes. You can adjust the time depending on the size of the potatoes you are using. Serve and enjoy.
Notes
#1: Wash and dry the potatoes well, then cut them the way you prefer. You can cut them in halves, quarters, or even thick slices. They will come out delicious anyway.
#2: Scoring potatoes ensures even cooking for the potato center. Cut each in half, then make shallow slits using a sharp knife.
#3: If you will not serve crispy potatoes right away, do not cover them or they will become soggy and lose their crispiness.
#4: After they are done, you can broil the potatoes at high temperature for 2-3 minutes to get an extra golden color.