Crispy Parmesan Potatoes

Name: Crispy Parmesan Potatoes
Yield: Serves 6 to 8
Ingredients: 2 pounds, medium Yukon Gold potatoes, unpeeled; 4 teaspoons, cornstarch; , Salt and pepper; 1 tablespoon, extra-virgin olive oil; 6 ounces, Parmesan cheese, cut into 1-inch chunks; 2 teaspoons, minced fresh rosemary

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By Diane Unger

Appears in Cook's Country February/March 2016, Cook's Country TV

We’d seen Parmesan potatoes relegated to side-dish status, but we wanted a spud fit for snacking.

SERVES6 to 8

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

To make this recipe work, we had to figure out two things: how to cook the potatoes just right and how to get the cheese to stick to the potatoes. Roasting the cornstarch-dusted and seasoned potato slices on a greased baking sheet in a very...

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