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Fingerling Parmesan Potatoes are so good good they’re really worth a little extra trouble. Because you want the creaminess, you really should peel these tiny potatoes.
Fingerling Parmesan Potatoes
Yes, I know the skin has lots of nutrients. But really peeling these potatoes makes a huge difference in presentation and really in taste. Instead of brown, they will appear beautifully golden when you serve them and, as I said, the bite will be creamy instead of having to contend with the skin.
These potatoes are perfect for a special dinner or just anytime, like Wednesday.
Health note: Studies in Finland indicate that Potatoes could reduce blood pressure. In the journal “Food Chemistry” researchers from MTT Agrifoid Research found that the ACE inhibitor and anti-oxidants in Potatoes are the reasons. Lead author Anne Pihlanto stated, “The results of this study suggest that Potato is a promising source for the production of bio active compounds as ingredients for for developing functional foods with a beneficial impact in cardiovascular health.”
Fingerling Parmesan Potatoes are a creamy, bite size burst of flavor. Perfect for your next holiday dinner.
- 2 Cups Fingerling potatoes Peeled
- 1 Tbsp Butter Melted
- 2 Tbsp Parmesan cheese Grated
- 1/2 Tsp Lemon Pepper
- 1/2 Tsp Oregano
Preheat oven to 400 degrees F
Combine potatoes and butter in bowl. In separate bowl add Parmesan cheese, lemon pepper and oregano.
Roll each potato in cheese mixture and place on parchment lined baking sheet. Bake in oven 1 hour.
