These Crispy Parmesan Potatoes are really a few of the finest roasted potatoes I’ve ever had!
This recipe for Crispy Parmesan Potatoes is an previous household recipe. My mother used to make it each time visitors came visiting for dinner. The within of the potatoes is creamy and the skin is crispy with a parmesan crust!
I like to make use of Yukon potatoes for this recipe as a result of they offer it a pleasant creamy inside. And, in the event you needn’t keep away from grains or gluten, you possibly can substitute the flour combination with 1/4 cup of sprouted white flour.
Crispy Potatoes with Parmesan
When you needn’t keep away from grains or gluten, you possibly can substitute 1/4 cup sprouted white flour for the flour combination.
- Preparation time: 10
- Cooking time: 60
- Whole time: 70
- Produce: Serves 6
- Class: fittings
- Eating regimen: gluten free
3 kilos Yukon potatoes minimize into small items
1/4 cup grain-free flour combine (see beneath)
1/3 cup Grated parmesan cheese
1/3 cup ghee, melted
1/2 teaspoon celtic sea salt
Grain-free flour combine (mix every little thing in a jar):
1/3 cup coconut flour
1/3 cup tapioca flour
1/3 cup arrowroot flour
Directions
Preheat the oven to 350ºF and alter the rack to the center place. Place the potatoes, flour combination and Parmesan in a big bowl and stir nicely. Add the ghee and sea salt and stir till the potatoes are coated. Pour potato combination onto a big baking sheet lined with unbleached parchment paper or a 13×9 ceramic or glass baking dish. Bake for 1 hour till golden brown. Attend.
