Parmesan Crusted Potatoes
Ingredients
3/4 cup (90 grams) grated Parmesan cheese
1/2 cup (28 grams) panko bread crumbs
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 large russet potatoes, washed, patted dry
1/4 cup (60 milliliters) avocado oil
Directions
Preheat Oven: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and coat with nonstick cooking spray.
Prepare Parmesan Mixture: In a large bowl, whisk together grated Parmesan, bread crumbs, garlic powder, dried thyme, dried oregano, salt, and pepper. Set aside.
Peel and Slice Potatoes: Peel each potato using a peeler. Then, slice potatoes lengthwise into ½-inch thick slices. (Each of my potatoes yielded 4-6 slices.)
Score Potatoes: Using the tip of the knife, make shallow cuts on each slice on both sides, about ¼-inch deep, in varying directions. Transfer scored potatoes to a mixing bowl.
Drizzle Oil on Potatoes: Drizzle oil atop potato slices in mixing bowl. Using your hands, rotate potatoes around until both sides of each slice are coated in oil.
Coat Potatoes: Grab a handful of the prepared Parmesan mixture and press it into each potato slice, making sure it adheres well. Transfer each coated slice to prepared baking sheet, arranging them in a single layer. If you have any Parmesan mixture left over, sprinkle atop potatoes. If you have any oil left over, use a rubber spatula to scrape it from the bowl atop/around the potatoes on the baking sheet.
Bake: Transfer baking sheet to the oven and bake for 20 minutes, then remove baking sheet from the oven and carefully flip each potato slice over. Return baking sheet to the oven and cook until potatoes are golden brown and crisp on edges, about an additional 15 minutes.
Cool and Serve: Remove baking sheet from oven, let potatoes cool for a few minutes, then serve.
