We are a potato loving family. We love them mashed, roasted, fried, baked… you name it. My kids’ favorite is mashed (not surprisingly) but I like variety. These Parmesan Crusted Potatoes are one of my favorites. The salty, crunchy crust on the tender potatoes is TO DIE FOR. I could make a meal out of these. They take just a few minutes to prep, so I like that I can make these first and pop them in the oven to cook while I make the rest of supper. Serve hot with some chives & sour cream or ranch dressing. These are 4 Weight Watchers SmartPoints per serving… the challenge is eating just one serving!
- 1 ½ lbs. baby red potatoes
- ½ c. shredded parmesan cheese
- ¼ tsp. garlic salt
- ½ T. garlic powder
- 1 T. extra-virgin olive oil
- Cooking spray
- Coarse kosher salt
- Chopped chives, optional garnish (I buy the lightly dried kind. They last longer.)
- Sour cream or buttermilk ranch for dipping, optional
Preheat oven to 375°F.
Spray a shallow baking dish with non-stick spray.
Wash potatoes & pat dry.
Cut each potato in half and set aside.
In a small bowl, mix shredded parmesan, garlic salt, & garlic powder; mix in olive oil, stirring to coat.
Spread the parmesan mixture evenly on the bottom of baking dish or small sheet pan.
Place the potatoes, cut side down, on top of the parmesan.
Spray the tops with cooking spray and sprinkle lightly with kosher salt.
Bake for 50-60 minutes, or until tender & golden.
Scrape potatoes off the pan with a metal spatula, being careful to loosen parmesan along with the potatoes.
Sprinkle with chives & serve with ranch or sour cream, if desired.
WW Freestyle Info.: This recipe makes 6 servings at 4 points each, not including optional dipping sauce.