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Parmesan Crumb Roasted Potatos
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A picture of Parmesan Crumb Roasted Potatos.

Parmesan Crumb Roasted Potatos

fenway
fenway @Fenway

A dressed up take on a simple roasted potatos, flavored croissant crumbs with parmesan cheese give these potatos a delicious crunchy topping!

A dressed up take on a simple roasted potatos, flavored croissant crumbs with parmesan cheese give these potatos a delicious crunchy topping!

Read more

Parmesan Crumb Roasted Potatos

fenway
fenway @Fenway

A dressed up take on a simple roasted potatos, flavored croissant crumbs with parmesan cheese give these potatos a delicious crunchy topping!

A dressed up take on a simple roasted potatos, flavored croissant crumbs with parmesan cheese give these potatos a delicious crunchy topping!

Read more
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Ingredients

30 mins
4 servings
  1. 2 lbbaby yukon gold potatos, pre cooked for 7 minutes in boiling salted water and drained, then cut in half.
  2. 1 largebakery croissant pulsed in food processor to make course crumbs
  3. 2minced cloves of garlic
  4. 1 tspfresh grated lemon zest
  5. 1 tspcajun seasoning
  6. 1/2 tspblack pepper and salt to taste if needed
  7. 3 tbspolive oil
  8. 3 tbspbutter, melted
  9. 2 tbspchopped frrsh parsley
  10. 1/2 cupgrated parmesan cheese
  11. 3sliced gree onions
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Steps

30 mins
  1. 1

    Preheatvven to 450

  2. 2

    Combine in a large bowl the croissant crumbs, garlic, lemon zest, pepper, cajun seasoning and oil and butter mix to combine. Add potatos and toss to coat. Place potatos in a single layer, cut side down on baking sheet.Sprinkle tops with the crumbs left in the bowl.

  3. 3

    Roast 10 minutes, add parmesan cheese and parsley and roast 5 tob10 minutes more or until golden and crispy.Remove to a platter garnish with green onions and serve hot!

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fenway
fenway @Fenway
on April 11, 2014 18:10
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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