Pub date
2007-12-06
Parmesan Roasted Potatoes
Source: Editor: Read:
Parmesan Roasted Potatoes
Parmesan Roasted Potatoes
1. Ingredients
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- 2 pounds tiny new potatoes
- 2 large eggs, beaten
- Salt
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon cayenne pepper
Nutrition Info
Per Serving
- Calories: 165 kcal
- Carbohydrates: 21 g
- Dietary Fiber: 2 g
- Fat: 5 g
- Protein: 9 g
- Sugars: 1 g
2. Cooking Directions
- Preheat the oven to 400 degrees F and line a large rimmed baking sheet with foil. Steam the potatoes over boiling water until just tender, 10 to 12 minutes. Transfer to a plate to cool slightly.
- Strain the beaten eggs into a soup plate and season lightly with salt. In another soup plate, combine the Parmesan with the cayenne. Working in small batches, coat the potatoes with the beaten egg, shaking off the excess, then toss them in the Parmesan mixture. Set the potatoes on the baking sheet and roast for about 25 minutes, or until golden. Serve hot or at room temperature.
Yield: 8 servings
3. Still Hungry?
Notes:
Make Ahead
The potatoes can be kept at room temperature for 3 hours.
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