A delicious side dish, these super-crispy Parmesan potatoes are great for any night of the week! Gluten-free, grain-free, vegetarian, primal.
1.5lbssmall potatoes, I like Yukon gold(24 oz)
2teaspoonsolive or melted coconut oil
1/3cuppowdered shaker Parmesan cheeseI do not recommend using the larger, shredded Parmesan as it does not crisp up the same way
1/8teaspoonfreshly ground pepperor to taste
Preheat oven to 450F (230C)
Slice potatoes into small cubes or wedges. Toss into a bowl and add in olive or melted coconut oil. Mix to coat potatoes evenly.
In a small bowl, mix Parmesan cheese, garlic salt, dried parsley and ground pepper. Slowly mix into the potatoes, stirring constantly to evenly coat the potatoes.
Lay the potatoes out on a baking sheet in a single layer (no potatoes overlapping). Place in the preheated oven and cook for 35-40 minutes, or until nice and crispy. You do not need to turn them half way through. In fact, I believe they crisp up better if they are undisturbed. The potatoes should not easily burn, but keep an eye on them towards the end, to make sure they don't burn on the edges.
Allow to cool for several minutes before serving. They are crispiest when fresh, but can be thrown back into the oven for an additional 5-10 minutes to crisp them up again after refrigerating.
Nutrition Facts (per serving, recipe makes 4 servings): 163 calories, 4 g fat, 26 g total carbs, 3 g fiber (23 g net carbs), 6 g protein