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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (222g) Recipe makes 4 servings |
||
| Calories 213 | ||
| Calories from Fat 42 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 651mg | 27% | |
| Potassium 922mg | 26% | |
| Total Carbohydrate 38.1g | 12% | |
| Dietary Fiber 5.0g | 20% | |
| Sugars 1.8g | ||
| Protein 5.9g | 11% | |
Ingredients
- 4 medium russet potatoes, peeled
- 1 tablespoon vegetable oil
- 3 tablespoons grated parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
Directions
1
Preheat oven to 450F.2
Line a baking sheet with aluminum foil and spray with cooking spray.3
Slice potatoes in half, then cut into 1/2 inch cubes.4
Place potatoes in a medium bowl and toss with oil.5
Combine Parmesan, paprika, garlic powder, salt, black pepper,and cayenne pepper in a small bowl.6
Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.7
Arrange potatoes on prepared baking sheet.8
Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.
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Featured Reviews for This Recipe
From: Chef #534653
On May 22, 2008
Excellent! Very easy and the potatoes were just so good. Everyone just loved them. Crispy on the outside and tender inside. Everyone was fighting to get the real crispy ones. Thanks for posting!
From: IndianaNana
On Mar 7, 2007
Just great. Easy, quick, stuck the potatoes in the oven with a pork tenderloin. They had a little spice to them, & we will definitely have these spuds again. I left the skins on & used red pepper flakes; I didn't have any cayenne. Very tasty.
From: Princess Tomato
On Mar 2, 2007
I actually added about a 1/2 stick of butter to this and I used Olive Oil instead of veggie oil, and I REALLY loved it. I make some garlic roasted potatoes that take about twice the time, so it's nice to have a recipe that takes less time!
From: riffraff
On Jul 28, 2003
It took mine about 40 minutes to cook but oh weel. Flavor was there, tecture was there. Went very well with a steak. We dipped the taters into sour cream...YUM!
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