Description
These crispy baked potatoes feature a fluffy interior and a cheesy golden crust, making them the perfect side dish for any meal.
Ingredients
- 24 oz small potatoes (Yukon Gold or baby red potatoes)
- 1 tbsp baking soda
- 1 tbsp chicken bouillon
- 2 tbsp avocado oil (or any neutral oil)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- ¼ tsp black pepper
- ¼ tsp salt
- 1½ cups grated parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C) and prepare a baking sheet.
- Boil the potatoes with baking soda and chicken bouillon until tender, about 12-15 minutes.
- Drain the potatoes and let them cool slightly.
- Cut the larger potatoes and season them with oil and spices in a bowl.
- Add grated Parmesan cheese and toss well while warm.
- Spread potatoes on the baking sheet in a single layer and bake for 15-20 minutes.
- Finish with a high-heat roast or broil for 4-6 minutes until crispy and golden.
- Let cool slightly, adjust seasoning if needed, and serve hot.
Notes
Use freshly grated Parmesan for the best results. Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian