Parmesan Roasted Potatoes

Here is the side dish that I served along with my Mustard-Apple Pork Loin. I've been making potatoes like this for years because on the one hand they are like healthy, fancy french fries, and on the other hand they can be seen as the perfect side dish to a roast dinner. The Parmesan helps the potatoes brown and become crisp. As far as selecting Parmesan, you don't need anything that is fancily grated...just get the kind that comes in the shake jar that's on the pasta sauce aisle (the type that I affectionately called "shakey cheese" when I was a kid.)

Parmesan Roasted Potatoes

5-6 medium Yukon Gold potatoes (about 1 lb), each cut into 8-10 wedges
salt and pepper, to taste
1 tbsp dried parsley
2 tbsp extra virgin olive oil
2 tbsp grated Parmesan cheese
non-stick cooking spray

1. Preheat oven to 450 degrees F.
2. Line a large rimmed baking sheet with aluminum foil, then coat with cooking spray.
3. Toss the potatoes with the salt, pepper, parsley, olive oil, and Parmesan. Dump the potatoes onto the pan and spread into a thin layer.
4. Bake the potatoes 35-40 minutes, tossing once in between, or until the potatoes are soft on the inside and crispy-brown on the outside.

Servings per recipe: 4
Per serving:
Calories: 149
Fat: 7.6 g
Saturated fat: 1.4 g
Cholesterol: 2 mg
Sodium: 46 mg
Carbohydrates: 18 g
Fiber: 2.8 g
Sugar: 1.3 g
Protein: 2.9 g

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