Recipes Parmesan Crumb Roasted Potatos

 

Recipes Parmesan Crumb Roasted Potatos

Recipes Parmesan Crumb Roasted Potatos

  1. 2 lb baby yukon gold potatos, pre cooked for 7 minutes in boiling salted water and drained, then cut in half.
  2. 1 large bakery croissant pulsed in food processor to make course crumbs
  3. 2 minced cloves of garlic
  4. 1 tsp fresh grated lemon zest
  5. 1 tsp cajun seasoning
  6. 1/2 tsp black pepper and salt to taste if needed
  7. 3 tbsp olive oil
  8. 3 tbsp butter, melted
  9. 2 tbsp chopped frrsh parsley
  10. 1/2 cup grated parmesan cheese
  11. 3 sliced gree onions

Recipes Parmesan Crumb Roasted Potatos

  1. Preheatvven to 450

  2. Combine in a large bowl the croissant crumbs, garlic, lemon zest, pepper, cajun seasoning and oil and butter mix to combine. Add potatos and toss to coat. Place potatos in a single layer, cut side down on baking sheet. Sprinkle tops with the crumbs left in the bowl.

  3. Roast 10 minutes, add parmesan cheese and parsley and roast 5 tob10 minutes more or until golden and crispy. Remove to a platter garnish with green onions and serve hot!