These Crispy Parmesan Potatoes are seriously some of the best roasted potatoes that I’ve had!
This recipe for crispy parmesan potatoes is an old family recipe. My mom used to make it whenever we had guests coming for dinner. The inside of the potatoes are creamy and the outside is crispy with a parmesan crust!
I like to use Yukon potatoes for this recipe because it lends a nice creamy interior. And, if you don’t need to avoid grains or gluten, you can substitute the flour blend with 1/4 cup of sprouted white flour.
Crispy Parmesan Potatoes
If you don’t need to avoid grains or gluten, you can substitute the flour blend with 1/4 cup of sprouted white flour.
- Prep Time: 10
- Cook Time: 60
- Total Time: 70
- Yield: Serves 6
- Category: side dishes
- Diet: Gluten Free
3 pounds Yukon potatoes cut into bite-size pieces
1/4 cup grain-free flour blend (see below)
1/3 cup Parmesan cheese, grated
1/3 cup ghee, melted
1/2 teaspoon Celtic sea salt
Grain-free flour blend (combine all in a jar):
1/3 cup coconut flour
1/3 cup tapioca flour
1/3 cup arrowroot flour
Preheat the oven to 350ºF and adjust the rack to the middle position. Place the potatoes, flour blend, and parmesan in a large mixing bowl and toss well. Add the ghee and sea salt and toss until potatoes are coated. Pour the potato mixture onto a large baking sheet lined with unbleached parchment paper or into a 13×9 ceramic or glass baking dish. Bake for 1 hour until golden. Serve.