These potatoes are crispy, delicious and probably my all time favorites to serve alongside a rather simple chicken dinner. It elevates dinner to a new level. Maybe better than fries? Very few ingredients and pretty simple and you’ll look like a pro. And to add another layer of flavor serve them with sour cream — and they make a great hors d’oeuvre but I like them for dinner. BTW you can do the same thing with Cauliflower! All I know is they were delicious and I have made them a few times and play around with ingredients — if you don’t like Italian seasoning use oregano or omit entirely . I used garlic powder but if you prefer it without don’t use that either — just don’t omit the salt!!! Of course you can modify and play around with this recipe any way you like best. But use small potatoes which are available all over.

Enjoy and write me and lmk how much you loved these!

Ingredients:

1 lb. baby potatoes or just small potatoes –baby Yukon gold are perfect for the two of us I used 6 small potatoes and cut in 1/2 which was 12 pieces — you’ll use what you like and modify baking dish to fit the amount of potatoes you’ll be using

1/4 cup butter or 4 Tablespoons Olive Oil — melted butter

1/2 tsp. garlic powder

1/2 tsp. Italian Seasoning

1/2 cup Grated Parmesan Cheese

1/4 tsp. at least of kosher salt — we like salty so I add a little more

Directions:

Pre-heat oven to 400 degrees

Wash potatoes but leave skin on and cut in 1/2 — spray your baking dish with cooking spray for easy clean up. I prefer a glass baking dish for these little beauties.

In my baking dish I put melted butter ( or olive oil) tilt pan to spread butter or oil all over the bottom of pan. Using a spoon scatter the parmesan cheese and spices. Spread as evenly as possible. It’s tough to spread so do your best just make sure cheese is spread uniformly as you sprinkle it along with spices. Place potatoes cut side down into mixture. If easier you can put cheese and spices in a bowl first and mix then sprinkle over the bottom of the pan

Bake potatoes for about 35-40 minutes until they’re soft and the parm crust is deep golden brown. I like my potatoes very crispy so I baked a little longer but keep an eye on them after 1/2 hour. Let them rest for a few minutes then using a small flipper or even a fork cut through the small layer of palm crust around base of each potato and flip over — after 5 minutes transfer to serving dish and serve alone or with some sour cream.

Leftovers can be stored in refrigerator in an airtight container for a week and re-heat in 400 degree oven for about 5 minutes until cheese is crispy again — not quite the same as freshly made but they’re still pretty darn good.

Enjoy!

Thanks to my friend Leslie for this delicious recipe. So great when friends share their delicious recipes with you and you love the recipe so much that you are making it on repeat and now I’m sharing with all of you.

These are cheesy and crispy on the outside and soft and mushy on the inside — just like a sweet potato should be.

The first time I made these I didn’t use parchment paper but I think I would use all the time in the future. I sprayed the baking sheet and it was fine and came out easily enough but I believe parchment paper is the way to go– I would however still lightly spray the bottom of your baking pan before placing the parchment paper which can help it stay in place . Parchment paper is designed to be non-stick so spraying it would be redundant. As you can see in photos some of the cheese fell off but it’s ok because they were delcious anyway.

This is easy to make and delicious to eat and highly recommend if you love Sweet Potatoes and you love Parmesan Cheese.

*little hack that I was unaware of that I’m passing on to all of you– when I went to my local cheese shop to buy grated parmesan cheese the owner happened to be there and he told me after I use grated cheese put it in the freezer , it will not freeze. When I need it again just take out of freezer and use and return un used cheese to freezer. It will not go bad!!!!!! as it often does once it is opened and expiration date is only for a few weeks. This is a great little hack one I will use from now on.

Ingredients:

4 small sweet potatoes -just buy potatoes that can be cut in 1/2 the long way sometimes it’s tough with “knobby” ones

2 Tbsp. Olive Oil

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

1/2 cup -3/4 cup finely shredded parmesan

Kosher Salt and Coarse Black Pepper

Directions:

Pre-heat oven to 400 degrees and line a baking sheet with parchment paper or just spray with baking spray

In a small bowl I mixed olive oil, garlic powder and Italian seasoning

Place your cut sweet potatoes in a large enough bowl to fit all of them — pour olive oil mixture over them mix well getting olive oil all over the sweet potatoes — sprinkle with some salt and pepper and let them sit for a minute while you prep pan

Sprinkle parm cheese evenly onto prepared baking sheet – place sweet potato halves cut side down on top of parmesan

bake for 30-40 minutes till sweet potatoes are tender and bottom layer of cheese is crusty and deeply browned.

Remove and let cool a little bit before serving!

I wish I had better pictures but you get the picture.

Happy Holidays to all.

These potatoes are crispy, delicious and probably my all time favorites to serve alongside a rather simple chicken dinner. It elevates dinner to a new level. Maybe better than fries? Very few ingredients and pretty simple and you’ll look like a pro. And to add another layer of flavor serve them with sour cream — and they make a great hors d’oeuvre but I like them for dinner. BTW you can do the same thing with Cauliflower! All I know is they were delicious and I have made them a few times and play around with ingredients — if you don’t like Italian seasoning use oregano or omit entirely . I used garlic powder but if you prefer it without don’t use that either — just don’t omit the salt!!! Of course you can modify and play around with this recipe any way you like best. But use small potatoes which are available all over.

Enjoy and write me and lmk how much you loved these!

Ingredients:

1 lb. baby potatoes or just small potatoes –baby Yukon gold are perfect for the two of us I used 6 small potatoes and cut in 1/2 which was 12 pieces — you’ll use what you like and modify baking dish to fit the amount of potatoes you’ll be using

1/4 cup butter or 4 Tablespoons Olive Oil — melted butter

1/2 tsp. garlic powder

1/2 tsp. Italian Seasoning

1/2 cup Grated Parmesan Cheese

1/4 tsp. at least of kosher salt — we like salty so I add a little more

Directions:

Pre-heat oven to 400 degrees

Wash potatoes but leave skin on and cut in 1/2 — spray your baking dish with cooking spray for easy clean up. I prefer a glass baking dish for these little beauties.

In my baking dish I put melted butter ( or olive oil) tilt pan to spread butter or oil all over the bottom of pan. Using a spoon scatter the parmesan cheese and spices. Spread as evenly as possible. It’s tough to spread so do your best just make sure cheese is spread uniformly as you sprinkle it along with spices. Place potatoes cut side down into mixture. If easier you can put cheese and spices in a bowl first and mix then sprinkle over the bottom of the pan

Bake potatoes for about 35-40 minutes until they’re soft and the parm crust is deep golden brown. I like my potatoes very crispy so I baked a little longer but keep an eye on them after 1/2 hour. Let them rest for a few minutes then using a small flipper or even a fork cut through the small layer of palm crust around base of each potato and flip over — after 5 minutes transfer to serving dish and serve alone or with some sour cream.

Leftovers can be stored in refrigerator in an airtight container for a week and re-heat in 400 degree oven for about 5 minutes until cheese is crispy again — not quite the same as freshly made but they’re still pretty darn good.

Enjoy!