4 skin-on medium potatoes, roughly 20 oz in total, scrubbed clean
3 tbsp parmesan cheese, grated or powdered
2 tbsp breadcrumbs
2 tsp paprika
1 tsp Italian seasoning
3 tbsp olive oil, or cooking spray
salt & ground black pepper, to taste
To Serve:
parsley
Prepare a greased & lined baking sheet, & preheat your oven to 350 degrees F.
Combine the parmesan cheese, breadcrumbs, paprika, & Italian seasoning. Set aside.
Thread the potato onto a skewer, by pushing it from the bottom, going all the way to the top.
Place the potato firmly onto a chopping board, & carefully make a slice at a slight angle. Once it reaches the stick, hold the knife in place.
Slowly rotate the potato in the opposite direction, all the while holding your knife at a slight angle. Keep rotating to continue the slice.
Work your way down, all the way to its bottom. You can now set aside the knife once it reaches the bottom.
Carefully fan the potato onto the skewer, slowly stretching it.
Transfer onto a lined baking sheet. Brush the potatoes with olive oil, & dust with the spice mixture. You can also use a cooking spray as an alternative.
Roast for about 30 minutes, or until golden brown. Remove the baking sheet, & flip the potatoes.
Return to the oven, & continue roasting for another 20 minutes or until evenly browned on all sides.
Garnish with parsley & serve.
Sugar: 1g
:
Calcium: 43mg
Calories: 149kcal
Carbohydrates: 21g
Cholesterol: 2mg
Fat: 6g
Fiber: 3g
Iron: 1mg
Potassium: 466mg
Protein: 3g
Saturated Fat: 1g
Sodium: 54mg
Vitamin A: 299IU
Vitamin C: 21mg
