Extra crispy parmesan crusted potatoes Savory Tooth
Parmesan Crusted Mini Potatoes. Place the potatoes in a large bowl or ziploc bag. Take a cookie sheet and layer it with parchment paper.
Use a spoon to scatter the. Tilt pan to spread all over the base. Take a cookie sheet and layer it with parchment paper. Cut each potato in half. Web instructions preheat oven to 400°f. Web instructions preheat oven to 200c/400f. Crust your cookie sheet preheat your oven to 350°f. Place the potatoes in a large bowl or ziploc bag. Drizzle oil in 22 x 33cm / 9 x 13 glass baking dish (note 2). Add melted butter and toss to coat.
Mix parmesan mixture in a bowl. Drizzle olive oil over the parchment paper and cover completely with grated. Grease a large, rimmed baking sheet with a thin coat of oil; Cut each potato in half. Drizzle oil in 22 x 33cm / 9 x 13 glass baking dish (note 2). Stir together the grated parmesan and seasonings. Web instructions preheat oven to 400°f. Take a cookie sheet and layer it with parchment paper. Mix parmesan mixture in a bowl. Place the potatoes in a large bowl or ziploc bag. Crust your cookie sheet preheat your oven to 350°f.
