Crispy Parmesan Roasted Potatoes
Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
PAM® Organic Avocado Oil Cooking Spray
1-1/2 pounds baby yellow potatoes, halved
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup sour cream
2 tablespoons finely chopped fresh chives, divided
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh dill weed
2 teaspoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup finely shredded Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 103 mg | 10% |
Carbohydrate | 24 g | 8% |
Cholesterol | 10 mg | 3% |
Total Fat | 5 g | 7% |
Iron | 1 mg | 3% |
Calories | 157 kcal | 8% |
Sodium | 281 mg | 12% |
Protein | 5 g | 10% |
Saturated Fat | 2 g | 11% |
Sugars | 1 g | 0 |
Vitamin C | 17 mg | 28% |
Preheat oven to 425°F. Spray large baking sheet with cooking spray.
Place potatoes in large bowl. Spray lightly with cooking spray and sprinkle with salt and pepper; toss to coat. Place potatoes cut-side down on baking sheet; reserve bowl. Bake 25 minutes.
Meanwhile, stir together sour cream, 1 tablespoon chives, parsley, dill, lemon juice and spices in small bowl.
Return potatoes to large bowl. Add Parmesan cheese and toss to coat. Return to baking sheet and bake 8 to 10 minutes, until golden brown. Garnish with remaining chives and serve with sour cream mixture.
Crispy Parmesan Roasted Potatoes