Description
Skip the deep fryer, but keep the crispy skin and fluffy interior with these Oven Roasted Potatoes. Season with sea salt, fresh-grated Parmesan and fresh herbs for a mouthwatering snack or side dish.
Ingredients
- 12 Baby Potatoes, Rinsed And Cut In Half
- 1 Tablespoon Fresh Grated Parmesan
- Chopped Thyme, For Seasoning
- 4 Tablespoons Avocado Oil Or Canola Oil
Preparation
Line a baking pan with aluminum foil and add oil. Turn oven to 400ºF, and add pan immediately so everything heats up at the same time.
Fill a medium saucepan with cold water. Add a little salt, and potatoes. Bring to a boil, and par-boil for 7–10 minutes. Potatoes are ready when you can pierce the flesh easily with a fork. Drain potatoes, and allow to cool for about 3 minutes, or until they are cool enough to hold.
Using a fork, score the flesh of the potatoes. When oven is ready, add potatoes, flesh-side down. Potatoes should sizzle immediately.
After 10 minutes, turn potatoes to one side. Allow to cook for another 10 minutes, then turn potatoes again and cook for 10 minutes. If needed, turn potatoes back to flesh side and allow to cook for a few more minutes.
Remove potatoes and drain on a paper towel. Immediately season with coarse sea salt. Finish by seasoning with Parmesan cheese and thyme.
Serve with dipping sauce combination of spicy brown and yellow mustard.
