Parmesan baked little potatoes

This recipe calls for panko, a variety of flaky bread crumbs used in Japanese cuisine. Panko has a crispy, airy texture that adds something extra special to this appetizer.

Photo by Heather S.
Adapted from littlepotato.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from littlepotato.com

Ingredients

  • 2

    lbs of your favourite little potato variety, halved lengthwise

  • 1/2

    cup panko bread crumbs

  • 1/3

    cup Parmesan cheese, grated

  • 1

    tablespoon dried parsley

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon black pepper

  • 1

    tablespoon canola oil

Directions

Preheat oven to 400˚F (200˚C). Mix the bread crumbs, Parmesan, parsley, salt and pepper until well combined. Toss the potatoes with the oil. Dredge the potatoes in the panko crumb mixture and coat well.Place the potatoes on a parchment lined baking sheet, and sprinkle any extra coating on top. Bake for 15 minutes, or until golden brown. Serve with marinara or tomato sauce on the side for dipping.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: