Description
These potatoes present really well and are healthier than fries. They have crispy edges with centers as creamy as mashed potatoes. A must try!
Ingredients
- 6 Yukon Gold potatoes
- ¼ cup olive oil
- 1 clove garlic, pressed
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ¼ teaspoon celery salt
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Thinly slice each potato several times
- stopping just short of cutting all the way through.
- Whisk olive oil
- garlic
- paprika
- oregano
- and celery salt together in a bowl; pour into a resealable plastic bag. Add potatoes
- seal the bag
- and shake to coat completely.
- Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over potatoes.
- Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender
- about 30 minutes. Brush potatoes with reserved oil mixture
- pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with a knife
- 30 to 40 minutes more.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6