Parmesan Breakfast Potatoes
Cocktail potatoes are boiled, coated in parmesan and herbs, and smashed, before baking until golden brown. A great breakfast side dish!
Servings: 4 servings
- 1 pound cocktail potatoes (small white potatoes)
- 1 tablespoon olive oil
- 1/2 cup parsley chopped finely
- 1/3 cup parmesan cheese
- 1/2 teaspoon salt
- black pepper to taste
Boil the potatoes about 12 minutes until fork tender.
Drain the potatoes, and then add them to a large bowl.
Drizzle the potatoes with olive oil, and then sprinkle with the rest of the ingredients, until evenly coated.
Add the potatoes to the Broiler Tray, and then use the back of a spatula to "smash" each potato. Gently apply pressure to the top of the potatoes until the skins break open, without completely breaking the potato apart. Top potatoes with additional parmesan or seasonings left in the bowl.
Set the Sharp Superheated Steam Countertop Oven to Bake/Reheat at 425º F for 12 minutes.
If baking in a conventional oven, preheat oven to 425º F and bake for 15-18 minutes, until potatoes are golden brown and crisp.
Calories: 132kcal | Carbohydrates: 14g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 439mg | Potassium: 509mg | Fiber: 3g | Vitamin A: 695IU | Vitamin C: 22.9mg | Calcium: 143mg | Iron: 4.2mg