PARMESAN GARLIC POTATOES Sep 8 Written By Eleanor Debel PrintPARMESAN GARLIC POTATOESYield 4Prep time10 MinCook time60 MinTotal time1 H & 10 MIngredients2 lbs baby yukon gold potatoes, washed 1 tsp baking soda 2 Tsp kosher salt ¼ cup olive oil of choice 1 tsp garlic powder 1 tsp chili powder 2 Tbsp fresh rosemary, finely chopped ¼ cup garlic, finely chopped ¼ cup chili olive oil 1 cup freshly grated parmesan cheese Chili mayonnaise for dipping InstructionsPreheat your oven to 375 F. Bring a large pot of water to a boil and add in the baking soda and salt. Add the washed potatoes and boil until fork tender, about 10 minutes. Drain the potatoes, rinse with cold water then add to a large bowl. While the potatoes are boiling, put your sheet tray in the oven and preheat for 10 minutes. Season the potatoes with olive oil, chili powder and garlic powder and toss to evenly coat. Layer the potatoes onto the preheated sheet tray and roast in the oven for 30 - 40 minutes, flipping and stirring them every 15 minutes, until the potatoes are golden brown and crispy.While the potatoes are in the oven, stir together the minced garlic, olive oil and chili olive oil with a pinch of salt. Right when the potatoes come out of the oven pour the olive oil garlic sauce all over and toss to coat the potatoes evenly. Place back in the oven for 15 minutes. Sprinkle with all the parmesan cheese and let sit 10 minutes before serving. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance potatoeasy Eleanor Debel
PARMESAN GARLIC POTATOES Sep 8 Written By Eleanor Debel PrintPARMESAN GARLIC POTATOESYield 4Prep time10 MinCook time60 MinTotal time1 H & 10 MIngredients2 lbs baby yukon gold potatoes, washed 1 tsp baking soda 2 Tsp kosher salt ¼ cup olive oil of choice 1 tsp garlic powder 1 tsp chili powder 2 Tbsp fresh rosemary, finely chopped ¼ cup garlic, finely chopped ¼ cup chili olive oil 1 cup freshly grated parmesan cheese Chili mayonnaise for dipping InstructionsPreheat your oven to 375 F. Bring a large pot of water to a boil and add in the baking soda and salt. Add the washed potatoes and boil until fork tender, about 10 minutes. Drain the potatoes, rinse with cold water then add to a large bowl. While the potatoes are boiling, put your sheet tray in the oven and preheat for 10 minutes. Season the potatoes with olive oil, chili powder and garlic powder and toss to evenly coat. Layer the potatoes onto the preheated sheet tray and roast in the oven for 30 - 40 minutes, flipping and stirring them every 15 minutes, until the potatoes are golden brown and crispy.While the potatoes are in the oven, stir together the minced garlic, olive oil and chili olive oil with a pinch of salt. Right when the potatoes come out of the oven pour the olive oil garlic sauce all over and toss to coat the potatoes evenly. Place back in the oven for 15 minutes. Sprinkle with all the parmesan cheese and let sit 10 minutes before serving. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance potatoeasy Eleanor Debel
