These spicy Parmesan potatoes are sure to be your next favourite potato side! Tossed with breadcrumbs, red pepper flakes and lots of Parmesan, they’re perfectly seasoned and crispy! The key is to let them roast at a high temperature, only flipping them when they’re golden. The result? Perfectly crunchy but fork tender.
Best served with a garlicky whipped ricotta, it’s the potato dish you didn’t know you needed!
ingredients
For ricotta:
directions
Preheat the oven to 375°F. Cut off the top of the garlic bulb, exposing the cloves. Drizzle with olive oil and a dash of salt. Cover in foil and bake for 35 minutes or until the cloves are fork-tender. Remove and let cool. Increase the oven temperature to 425°F.
In a mixing bowl, toss potatoes with olive oil, Parmesan, spices and breadcrumbs.
Add in a single layer of potatoes to a rimmed baking sheet.
Bake for 30 minutes, flipping potatoes half way through. In the meantime, using a food processor, combine ricotta, lemon juice and roasted garlic cloves. Season with salt and pepper.
Remove potatoes and immediately top with more Parmesan if desired.
Add ricotta to a serving dish and top with crispy Parmesan potatoes. Garnish with herbs and enjoy!
