Ingredients
Yield: makes 4 small servings
1 Lb potatoes(cubed)
Extra Virgin Olive Oil
1/3 cup bread Italian seasoned bread crumbs
2 Tbsp Parmaigiano- Reggiano
1/2 tsp rosemary(fresh or dried)
1/4 tsp onion powder
1/2 tsp garlic powder
Salt and pepper
In a small bowl mix bread crumbs, Parmigiano -Reggiano, rosemary, onion and garlic powder, salt and pepper.
In a medium bowl, coat potatoes in enough olive oil to generously cover.
Pour the bread crumb mixture on potatoes and mix until the potatoes are covered evenly.
Place on parchment paper or silicone lined baking sheet.
Bake in a preheated 450 degree oven for 30 minutes, stirring about every 10 minutes until golden brown.
Sprinkle with Kosher Salt or Fleur De Sel
Preparation
