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Add a photoServings: 6
Ingredients
- 5 lrg idaho potatoes (about 10 ounce ea.)
- 2Â 1/2 Tbsp. light extra virgin olive oil (not extra-virgin)
- 1/3 c. Parmigiano Reggiano cheese freshly grated
- 3 lrg garlic cloves finely chopped
- 1/4 tsp crushed red pepper flakes
- Â Â salt
Directions
- 1. Peel potatoes, quarter lengthwise and place in cool water to cover. Drain potatoes and blot dry with paper towels.
- 2. Heat oil in shallow roasting pan over medium high heat. When warm, add in potatoes in single layer without crowding them too much. Brown, turn and brown other sides, about 9 min total. Remove from heat. Can be made several hrs in advance up to this point and kept at room temperature.
- 3. To finish, heat oven to 425 degrees; set rack in middle of oven. Place potatoes in pan in warm oven. Bake till tender, about 25 min. Use tongs to turn once midway. Just before removing, toss with garlic, red pepper and cheese. Return to oven for a few min till cheese melts and garlic is fragrant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 227 | |
| Calories from Fat 51 | 22% |
| Total Fat 5.83g | 7% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 971mg | 28% |
| Total Carbs 40.3g | 11% |
| Dietary Fiber 5.1g | 17% |
| Sugars 1.8g | 1% |
| Protein 4.66g | 7% |
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