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Parmesan-crusted potatoes

It's not true that there are no seasons in Southern California. Every November, many leaves turn crimson, the air grows crisp, and, sometimes, snow comes early to the mountains. Still, there's no denying that Southern Californians have it good when ... Read more

Total time: 55 minutes | Serves 8
  • 2 pounds small red boiling potatoes
  • Salt, pepper
  • 2 tablespoons olive oil
  • 1 egg white, whipped to light foam
  • 2 sprigs rosemary, chopped
  • 1/2 cup freshly grated Parmesan cheese

Step 1Boil potatoes in 2-quart saucepan of salted water until fork tender, about 20 minutes. Drain well and cut in halves (or quarters for larger potatoes). Transfer to large bowl.

Step 2Season potatoes with salt to taste and generous grinding of pepper. Drizzle olive oil over potatoes. Add egg white and mix to coat potatoes. Sprinkle with rosemary and cheese and mix gently.

Step 3Place potatoes on lightly greased baking sheet and bake at 350 degrees until potatoes turn golden brown, 15 to 20 minutes. Serve immediately.

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