Parmesan Crusted Spuds

Potatoes actually have some health benefits that often get overlooked.

Becky Low shares an easy recipe that will get you those benefits.

Parmesan Crusted Spuds
5 teaspoons cornstarch, divided
1 teaspoon garlic salt
1 teaspoon smoky paprika
¼ teaspoon pepper
2-3 medium/large potatoes, scrubbed, unpeeled
⅔ cup coarsely grated Parmesan cheese (not powdered)
1 tablespoon oil
Seasoned sour cream, applesauce, fruit, eggs, optional

Preheat oven to 450 degrees. Line baking sheet with parchment paper or silicone baking mat.

Whisk together 3-teaspoons cornstarch, garlic salt, paprika and pepper; set aside. Toss remaining 2-teaspoons cornstarch with parmesan cheese; set aside.

Scrub potatoes, do not peel, slice thick (½-inch). Toss potatoes with cornstarch seasoning until thoroughly coated and cornstarch is no longer visible. Toss with oil, then with Parmesan cheese. As needed, press parmesan cheese onto the potato slices using the back of a spoon or the tines of a fork. Arrange slices on prepared pan. Bake 15 minutes. Using two forks, turn slices and bake an additional 10 minutes or until golden brown. Delicious served with applesauce, seasoned sour cream, fried eggs – for breakfast, dinner side or yummy snack. Serves 3-4

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook For nutrition research go to

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