40 min · 3 servings
Crunchy on the outside, fluffy inside, and perfect as a snack, side dish or party appetizer.
Ingredients
- 600 g baby potatoes
- 2 tbsp olive oil
- 40 g grated Parmesan
- 1 tsp garlic powder
- Salt and black pepper
- Fresh parsley
Instructions
- Boil potatoes for 15–20 minutes until fork-tender.
- Drain and gently flatten each potato on a baking tray.
- Brush with olive oil and season with garlic powder, salt and pepper.
- Sprinkle with Parmesan and bake at 220°C for 20–25 minutes until crispy.
- Finish with chopped parsley and serve with garlic yogurt dip.
