Crispy Italian Potatoes
The perfect addition to any meal, these potatoes are impossible not to finish in one sitting or, in my case, hunched over the pan the minute they come out of the oven.
Equipment
Ingredients
- 3 lbs baby potatoes
- 2 tsp white wine vinegar
- 1-2 tbs olive oil
- salt and pepper to taste
Crust:
- 1/3 cup grated pecorino cheese
- 1/3 cup breadcrumbs
- 1 tsp each garlic powder, onion powder, paprika + salt
- 1/3 cup olive oil
Topping:
- 2 tbs grated pecorino cheese
- 1 tbs breadcrumbs
- olive oil spray
Instructions
- Preheat oven to 425℉ (220℃). Grab a large rimmed baking tray.
- Bring a large pot, half filled with water, to a boil. Add in white vinegar and the potatoes and bring the water back to a boil. Cook the potatoes for 8-10 minutes - or until JUST fork tender. Transfer to a plate to cool slightly. Once you're able to touch the taters, slice them in half. Throw them in a bowl with 1-2 tbs olive oil and salt and pepper to taste.
Crust:
- Add the 1/3 cup pecorino cheese, 1/3 cup breadcrumbs, garlic powder, onion powder, paprika, salt and olive oil to the large sheet pan. Combine with your fingers until a paste forms. Spread it out evenly over your sheet pan. Place the halved potatoes, cut side down onto the mixture. Sprinkle with 2 tbs pecorrino and 1 tbs breadcrumbs. Spray with olive oil and bake for 20 minutes. Bump up the temperature of the oven to 450℉ and bake for another 10-15 minutes or until browned.
Nutrition
Calories: 270kcal | Carbohydrates: 34g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 118mg | Potassium: 732mg | Fiber: 4g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 34mg | Calcium: 89mg | Iron: 2mg