Crispy Parmesan Potatoes
A few nights ago I made these awesome chicken tenders. Seriously, best chicken ever. Ever. While I was trying to decide what to make with them, on our counter was a bunch of red potatoes. Chicken and potatoes are so perfect together.
I cut up some potatoes, tossed them with olive oil, and sprinkled a mixture of panko crumbs and freshly grated parmesan cheese on top, baked them for 30 minutes and they were perfect. So perfect. Crunchy on the outside and tender on the inside. A perfect side dish. Just wait until you make these, you will love them!
Crispy Parmesan Potatoes
recipe original from Reini Days (although there’s potato recipes everywhere on the web!)
Ingredients:
- 1 lb red potatoes, washed and quartered
- 1 T olive oil
- 1/2 cup Italian style Panko Crumbs
- 1/2 cup freshly grated Parmesan cheese
Directions:
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray it with non-stick spray.
- Put potatoes on the baking sheet. Drizzle with olive oil and then mix them around until they are evenly coated.
- Sprinkle panko crumbs and cheese on top.
- Bake for 30-40 minutes, mixing once, until potatoes are done and fork tender.
- Enjoy!
– Jill
I never thought about simply sprinkling Panko on top of potatoes. Brilliant, and so easy!!
I know, right?! So easy, and so delicious!
Yum! This is similar to one of our go-to potato dishes, only I’ve never tried the panko with them – just the parmesan and salt. Seems like it would add a great crunch, though!
I know. I never thought of the panko either until I started making the chicken tenders and then I was like what?! Haha. They definitely add a great crunch!