Potatoes crispy
Everyone loves a good potato side dish and if you’re looking for one last recipe for Easter, this is the one for you! The potatoes are crispy and with the addition of rosemary and garlic powder, they’re super flavorful. Everyone will love these!
INGREDIENTS
– 3 lb new potatoes
– 1/4 cup olive oil
– 2 tbsp cornstarch
– 1 tsp black pepper
– 2 tsp kosher salt
– 1 tsp paprika
– 2 tsp garlic powder
– 1 tsp onion powder
– 2 tsp minced fresh rosemary
– 1/2 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley (optional)
INSTRUCTIONS
– Preheat the oven to 425°F. If a convection setting is available, use convection at 425°F. Cut the potatoes into quarters.
– In a large bowl, combine the potatoes, olive oil, cornstarch, black pepper, salt, paprika, garlic powder, onion powder, and rosemary. Toss to combine and evenly coat the potatoes in the mixture.
– Spread the potatoes out on a parchment-lined baking sheet. Roast in the preheated 425°F oven until the potatoes are crisp on the outside with a soft and creamy interior, 25-30 minutes.
Remove from the oven and place on a serving dish. Top with Parmesan cheese and parsley, and serve immediately.
