Name: Kristin Armstrong’s Parmesan Idaho® Potato Crisps
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Ingredients: Non-stick cooking spray; 2 Idaho potatoes (8-10 oz. each, scrubbed well); 1 tbsp. extra virgin olive oil; 1/8 Tsp. Ground Black Pepper; 1/2 tsp. kosher salt (more to taste); 1/2 cup shredded Parmesan cheese

Kristin Armstrong’s Parmesan Idaho® Potato Crisps

Prep Time 5

Cook Time 24

Total Time 29

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Servings

Ingredients

Non-stick cooking spray
2 Idaho potatoes 8-10 oz. each, scrubbed well
1 tbsp. extra virgin olive oil
1/8 Tsp. Ground Black Pepper
1/2 tsp. kosher salt more to taste
1/2 cup shredded Parmesan cheese

Instructions

Preparation

1 Preheat the oven to 450°F. Line a rimmed baking sheet with foil and coat with non-stick cooking spray. Set aside. Slice potatoes in half lengthwise and then cut each half into 1/4-inch half moon slices. Transfer the potatoes to a mixing bowl.2 Add olive oil, black pepper and salt to potatoes and mix well until evenly coated with seasonings. Place potatoes in a single layer onto the prepared baking sheet. It is OK for the potatoes to be touching but they should not overlap.3 Evenly sprinkle Parmesan over the potatoes and bake for 22 – 24 minutes, until the cheese is golden and potatoes are crispy.4 To serve, lift potatoes with a spatula and transfer to a serving dish, or cool and serve as a room temperature snack.
Source: Idaho Potato Commission