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These Crispy Parmesan Potatoes are severely a number of the finest roasted potatoes that I’ve had!
This recipe for crispy parmesan potatoes is an outdated household recipe. My mother used to make it every time we had friends coming for dinner. The within of the potatoes are 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 it lends a pleasant creamy inside. And, when you don’t have to keep away from grains or gluten, you may substitute the flour mix with 1/4 cup of sprouted white flour.
Crispy Parmesan Potatoes
When you don’t have to keep away from grains or gluten, you may substitute the flour mix with 1/4 cup of sprouted white flour.
- Prep Time: 10
- Prepare dinner Time: 60
- Whole Time: 70
- Yield: Serves 6
- Class: facet dishes
- Weight loss plan: Gluten Free
3 kilos Yukon potatoes lower into bite-size items
1/4 cup grain-free flour mix (see beneath)
1/3 cup Parmesan cheese, grated
1/3 cup ghee, melted
1/2 teaspoon Celtic sea salt
Grain-free flour mix (mix all 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 mix, and parmesan in a big mixing bowl and toss properly. Add the ghee and sea salt and toss till potatoes are coated. Pour the potato combination onto a big baking sheet lined with unbleached parchment paper or right into a 13×9 ceramic or glass baking dish. Bake for 1 hour till golden. Serve.
