This Is A Crowd Pleaser, Make Extra!
Prep Time: 30 minutes
Cooking Time: 30-40 minutes
Crispy Parmesan Potatoes
4 Russet Potatoes
Marble & Wood Board
Cook’s Notes: I did not put measurements down, use your discretion.
Preheat oven to 375 Degrees F. Line sheet pan with parchment paper.
Peel potatoes and cut length wise 1/4″ to 3/8″ thick. With a paring knife, score cross hatch pattern on one side of potatoes without cutting through the potatoes. Season potatoes with garlic powder, onion powder, salt & pepper on both sides. For each slice of potato, drizzle enough olive oil to cover the bottom of potato. sprinkle enough Parmesan that would cover the length and width of slices potato. Lay score side of potato down onto the olive oil and cheese, a top with a slice of butter. Do this separately with every slice of potato. Bake in oven for 30-40 minutes. Remove from oven and let cool just for a few minutes, then flip over each potato, serve warm as a side dish. Garnish with minced parsley (optional).