Crispy Pesto Parmesan Potatoes Recipes

CRISPY ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 200C/400F.
• Mix Parmesan Mixture in a bowl.
• Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
• Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
• Place potatoes cut side down, pressing firmly.
• Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
• Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
• REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
• Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!

CRISPY PARMESAN POTATOES

Steps:

• Preheat oven to 375°F.
• Scrub potatoes and cut w/skin on.
• Spray cookie sheet w/cooking spray.
• Place single layer on cookie sheet.
• Spoon melted butter over each slice (don't drown).
• Sprinkle garlic powder, salt and black pepper evenly.
• Cover with parmesan.
• Bake for approx 20-30 minutes, remove when cheese is browned and potatoes crispy (thinner slices will be crispier).

CRISPY PESTO PARMESAN POTATOES

Steps:

• Cut potatoes in half and boil just until tender.
• Preheat broiler and line a baking sheet with foil.
• In a large bowl, combine potatoes and pesto and toss to coat.
• Spread potatoes on baking sheet and sprinkle with Parmesan cheese.
• Broil for 5 minutes or until potatoes are light brown.

PESTO PARMESAN CRISPS

Steps:

• Preheat oven to 400° F.
• Line baking sheet with a cut sheet of parchment paper (or Silpats).
• In a bowl, stir together parmesan cheese (2 cups), pesto (1/4 cup) and diced sun dried tomatoes (2 teaspoons) until combined.
• Place by spoonful onto the lined baking sheet. Mounds should be about 2 inches apart and slightly flattened on top.
• Bake for 5. Crisps will be done as soon as the edges are golden brown. If not done in 5 minutes, check every 2 minutes as they burn easily.
• Once cool, you can take them off the baking sheet. Enjoy!

CRISPY PESTO POTATO WEDGES

Steps:

• Preheat oven to 400 degrees. Line a large baking sheet with foil.
• Place potato wedges in a large bowl.
• Toss olive oil, spices, pesto, and lemon juice with potatoes until wedges are coated.
• Arrange potato wedges onto lined pan.
• Bake for 15 minutes, then flip each wedge.
• Bake for an additional 10-15 minutes or until wedges are a crisp golden brown.
• Serve with a garlic aioli for dipping, if desired