Crispy Potato Croutons
Ingredients:
1 pound russet, sweet potato, Yukon gold, or other starchy potatoes, cut into 3/4- to 1-inch cubes (peeled or not, per your preference)
1 Tablespoon unsalted butter, melted
1 1/2 teaspoons extra-virgin olive oil, divided
1 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons grated parmesan
1 teaspoon Herbes de Provencè
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 Tablespoon unsalted butter, melted
1 1/2 teaspoons extra-virgin olive oil, divided
1 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons grated parmesan
1 teaspoon Herbes de Provencè
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Directions:
Preheat the oven to 425°F.
Add the potatoes to a rimmed sheet pan.
Add the butter, 1 teaspoon olive oil, salt, and pepper. Toss.
Roast for about 25 minutes, until colorful and starting to crisp.
While the potatoes are cooking, combine the salt, black pepper, parmesan, parsley, garlic, and onion in a bowl.
After the potatoes have been in for 25 minutes, take them out of the oven.
Drizzle withthe remaining 1/2 teaspoon olive oil, then sprinkle with the seasoning. Gently toss to coat the potatoes.
Roast for another 6 or so minutes until they’re crispy.
Add the potatoes to a rimmed sheet pan.
Add the butter, 1 teaspoon olive oil, salt, and pepper. Toss.
Roast for about 25 minutes, until colorful and starting to crisp.
While the potatoes are cooking, combine the salt, black pepper, parmesan, parsley, garlic, and onion in a bowl.
After the potatoes have been in for 25 minutes, take them out of the oven.
Drizzle withthe remaining 1/2 teaspoon olive oil, then sprinkle with the seasoning. Gently toss to coat the potatoes.
Roast for another 6 or so minutes until they’re crispy.
Notes:
Cool before serving, but eat ‘em the day they’re made.
Good on a salad, or as a topping for Roasted Tomato Soup. Trust me on this one!
Good on a salad, or as a topping for Roasted Tomato Soup. Trust me on this one!