Crispy Parmesan Crusted Buffalo Potatoes.
Ingredients
- 1 1/2 pounds baby potatoes, halved
- 1/2 cup buffalo sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme leaves
- 1 tablespoon dried parsley
- 2 teaspoons garlic powder
- black pepper
- 1/2 cup shredded white cheddar cheese
- 1 cup grated parmesan cheese
- 2 tablespoons salted butter, melted
- sea salt
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Instructions
- 1. Preheat the oven to 425° F.
- 2. Cut the potatoes in half. If they are large, score each potato in a cross-hatch pattern (see photos). Add the potatoes to a bowl. Add 1/4 cup buffalo sauce, olive oil, thyme, parsley, garlic powder, and pepper. Toss to coat.
- 3. On the baking sheet mix the parmesan, cheddar, butter, and 2 tablespoons buffalo sauce and season with pepper. Mix to form a paste, then spread in an even layer. Place the potatoes, cut side down over the cheese. Bake until crispy, 30 minutes.
- 4. Use a spatula to release the potatoes. Season with sea salt if desired. Serve with green onions and extra sauce.
Source
Original recipe: View Original
