Easy Parmentier potatoes with Parmesan cheese, crispy little potatoes with a crunchy outside and deliciously soft middle.
Course: Clean Eating, Dinner, Sides
Cuisine: Clean Eating
Keyword: parmesan parmentier potatoes
Servings: 4people
Author: Stephanie
Ingredients
6Meduim sized floury potatoes
2tbspGround Cornmeal
2handfulsParmesan
Olive Oil
Salt & Pepper
Instructions
Peel your potatoes, then cut them into 1 inch cubes – don’t worry about the uneven edges of the potato, these can be some of the crispiest bits!
Put your cubed potatoes into a bowl and spray 5-6 sprays of Olive Oil
Mix the potatoes into the oil so all the potatoes are covered in oil
Add your Cornmeal. You want every side if every potato to be coated. It’s fine if it’s not totally evenly spread, or if the oil makes some of the cornmeal clumpy
Oil a baking tray and put your potatoes on it. Spread them out as much as you can. They need direct heat to crisp up so don’t have them piled on top of each other!
Put into a hot oven. Your oven should be 200/390. The insides cook fast as they’re small
Take your potatoes out after 15 minutes and toss them around the baking tray. Spray a little more oil, then return to the oven for 15 minutes. Keep an eye on them, all ovens are different. Take them out when they’ve turned a golden brown.
Add Parmesan liberally to hot Parmentiers and let it melt