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Print This Parmesan Garlic Roasted Potatoes Recipe

Parmesan Garlic Roasted Potatoes Recipe

Parmesan Garlic Roasted Potatoes

For the Parmesan garlic roasted potatoes, I am using my favorite roasting potato, the russet. And I always parboil potatoes that are going to be roasted.

4 large potatoes
2 Tablespoons of olive oil
3 cloves garlic, minced
2 Tablespoons fresh chopped parsley
1/2 cup fresh grated Parmesan cheese
salt and pepper

Oven Temp: 450°
Recipe Cooking Time: 15 to
Pan Type Roasting Pan or Cast Iron Skillet


Parmesan Garlic Potatoes Directions

Preheat Oven.

Boil a pot of water. Slice the potatoes to an approximately 1 inch slices.
Once the water has boiled, throw the potatoes in and cook for about 5 minutes.
Pour the water out and shake the potatoes hard, so their edges would become un-even. This will give the potatoes that nice crispy crust.
Put the oil in a shallow roasting pan, place it in the oven and heat it up. Once the oil is hot, add the potatoes, toss to coat and roast turning once or twice.
While roasting, check with a fork to be sure the potatoes are ready. When they are just about tender, sprinkle with the garlic, cheese and season with salt and pepper. Continue heating until potatoes are tender, turning at least once to obtain that even browning.
Finish with a sprinkling of fresh parsley before serving.

Recipe Serves: 4 - 6 people.
Nutritional Facts for Parmesan Garlic Roasted Potatoes
Serving Size 273 g
Calories 273
Calories from Fat 81
Total Fat 9.0g 14%
Saturated Fat 3.4g 17%
Trans Fat 0.0g
Cholesterol 14mg 5%
Sodium 191mg 8%
Potassium 1015mg 29%
Total Carbohydrates 39.9g 13%
Dietary Fiber 6.0g 24%
Sugars 2.9g
Protein 10.3g
Vitamin A 5% Vitamin C 84% Calcium 20% Iron 8%


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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