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.
- 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.