Parmesan Crusted Fingerling Potatoes. Web first, mix together melted butter, olive oil, parsley, parmesan, red pepper flakes, oregano, salt, and pepper in. Web combine rosemary, parmesan cheese, salt, pepper, garlic, and oil in a small mixing bowl.
I recommend using baby potatoes for this recipe, as they are soft and cook through. Web directions preheat oven to 425 degrees f (220 degrees c). Web combine rosemary, parmesan cheese, salt, pepper, garlic, and oil in a small mixing bowl. Web first, mix together melted butter, olive oil, parsley, parmesan, red pepper flakes, oregano, salt, and pepper in. Take a cookie sheet and layer it with parchment paper. Drizzle olive oil over the. Web preheat your oven to 350°f. Web ingredients 1 1/2 pounds fingerling potatoes (30 to 34 potatoes) 3 tablespoons olive oil 1 teaspoon kosher. Toss half of the mixture with the potatoes. Web 3 tablespoons melted butter.
Web preheat your oven to 350°f. Drizzle olive oil over the. Take a cookie sheet and layer it with parchment paper. Web directions preheat oven to 425 degrees f (220 degrees c). Web first, mix together melted butter, olive oil, parsley, parmesan, red pepper flakes, oregano, salt, and pepper in. Web 3 tablespoons melted butter. Web preheat your oven to 350°f. I recommend using baby potatoes for this recipe, as they are soft and cook through. Toss half of the mixture with the potatoes. Web combine rosemary, parmesan cheese, salt, pepper, garlic, and oil in a small mixing bowl. Web ingredients 1 1/2 pounds fingerling potatoes (30 to 34 potatoes) 3 tablespoons olive oil 1 teaspoon kosher.
