Servings: 3
INGREDIENTS
- 5-6 small potatoes potatoes, washed and cut into large cubes (peeling is optional)
- ½ teaspoon coarse salt
- 1 teaspoon baking powder
Parmesan mixture:
- ½ teaspoon coarse salt
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- ½ cup parmesan, grated
Toppings:
- ⅓ cup parsley, chopped
- ½ lemon zest
- parmesan, grated
INSTRUCTIONS
- Fill half of a small pot with water and bring to a boil. Add the potatoes, baking powder, and coarse salt and cook until tender, about 15-20 minutes.
- Preheat the oven to 430 F (220 C).
- In a deep bowl, mix all the parmesan mixture ingredients. When the potatoes are ready, toss them with the mixture. Transfer the potatoes to a sheet pan lined with parchment paper and bake for about 30 minutes, until they turn golden and crispy.
- Remove the potatoes from the oven and let them cool for a few minutes. Transfer to a bowl and sprinkle the parsley, grated parmesan and lemon zest.