Those Crispy Parmesan Potatoes are significantly one of the vital very best roasted potatoes that I’ve had!
This recipe for crispy parmesan potatoes is an previous circle of relatives recipe. My mother used to make it every time we had visitors coming for dinner. The interior of the potatoes are creamy and the out of doors is crispy with a parmesan crust!
I love to make use of Yukon potatoes for this recipe as it lends a pleasant creamy internal. And, in the event you don’t wish to steer clear of grains or gluten, you'll exchange the flour mix with 1/4 cup of sprouted white flour.
Crispy Parmesan Potatoes
If you happen to don’t wish to steer clear of grains or gluten, you'll exchange the flour mix with 1/4 cup of sprouted white flour.
- Prep Time: 10
- Prepare dinner Time: 60
- General Time: 70
- Yield: Serves 6
- Class: aspect dishes
- Vitamin: Gluten Unfastened
3 kilos Yukon potatoes reduce 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 modify the rack to the center place. Position the potatoes, flour mix, and parmesan in a big blending bowl and toss neatly. Upload the ghee and sea salt and toss till potatoes are lined. Pour the potato aggregate onto a big baking sheet coated with unbleached parchment paper or right into a 13×9 ceramic or glass baking dish. Bake for 1 hour till golden. Serve.
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