Updated: Apr 3, 2020
SERVES - 4
3 Medium potatoes
½ teaspoon of chili flakes
½ teaspoon of salt
2 tablespoon of Parmesan cheese
½ teaspoon of rosemary and olive powder
½ teaspoon of roasted garlic and herbs
¼ cup of olive oil
5 cloves of garlic (minced)
¼ cup of butter (melted)
1 tablespoon fresh chopped parsley.
To cook your crispy potatoes : Preheat your oven to 200 c .Grease a baking dish with non-stick spray or olive oil and set aside.
Wash the potatoes and peel them. Cut them in cubes (not too big) and parboil them for 5-8 minutes to precook them.They’ll be more tender on the inside when roasting.
In a large bowl combine the chili flakes, salt, Parmesan cheese, rosemary and olive powder, roasted garlic and herbs, olive oil and garlic. Add a little more olive oil if the Parmesan cheese has absorbed most of it.
Toss the parboiled potatoes through the garlic Parmesan mixture to evenly coat.
Arrange the potatoes in a single layer in the baking dish. Place the baking dish on the bottom rack of the oven.
Bake the potatoes for 25 minutes, turning after 15 minutes, until potatoes are crispy.
In the meantime, gently melt butter in the microwave and combine with the freshly chopped parsley. Remove the potatoes from the oven and drizzle with the butter garlic sauce. Toss to coat well. Serve them immediately. Enjoy!
Parboiling potatoes is optional, if you want to skip this step, just roast the potatoes for 35-40 minutes.
Allow the potatoes to cool down for a couple of minutes before removing. This will ensure Parmesan sticks to the potatoes, not on the baking dish surface.