Your crispy roast potato dreams are answered with this recipe! Potatoes are coated with a light Parmesan cheese mixture and roasted till golden with an irresistible crunch.
This recipe calls for red potatoes, but you can use almost any potato. Red potatoes are normally quite small, so if your potatoes are larger, simply cut them in thirds or quarters.
I sliced the potatoes too thin, so they were very dark and crunchie. The mix was great, I used Manchego instead of Parmesan as that is asheep/goat cheese. - 25 Feb 2016
Turned out very nice, just needed more Parmesan than listed. - 04 Jan 2017
I am the submitter of this recipe and I’m delighted that you are enjoying it. I wanted to point out that AR changed my recipe when they published it. You will definitely need more than one teaspoon of oil to coat your pan otherwise your potatoes will likely stick. First spray your pan with non-stick cooking spray and then pour in enough oil to coat the pan. When I make these I make half of this recipe in a 10" cast iron skillet. Even though I don't measure, I'd say I use about one tablespoon of oil to coat my pan. I hope this helps. - 12 Aug 2013 (Review from Allrecipes US | Canada)