About the Recipe
Whip up some delicious smoky paprika Parmesan potatoes! Roast them in the oven or put them in pouches when grilling season arrives.
Ingredients
Sarah Beth's Homemade Dips Smoky Paprika Dip Mix
4-5 medium-sized potatoes
3 T olive oil
4 T grated Parmesan cheese
1/2 tsp black pepper
1/2 tsp salt
Parmesan cheese for topping, if desired
Preparation
Oven Roasted Potatoes:
Cut potatoes into approximately 1 inch chunks and place in mixing bowl.
Add olive oil and toss to coat.
Add Parmesan cheese and toss to coat.
Place dip mix in small bowl and mix well. Add, along with black pepper and salt, and toss to coat.
Line cookie sheet with foil or parchment paper. I use foil for an even crispier tater. If using foil, grease with olive oil and paper towel.
Spread potato mixture in a single layer.
Bake at 425 degrees for 20 minutes.
Remove from oven and use a spatula to turn.
Bake 20 more minutes, or until taters are tender to your liking.
Finish with grated Parmesan cheese, if desired.
Grilled Pouch Potatoes:
Follow above steps 1--4.
Cut four pieces of aluminum foil and grease with olive oil and a paper towel.
Fourth potato mixture onto foil.
Fold sides and ends in to form tight seals. Potatoes will be flipped during grilling.
Grill at 425 degrees for 20 minutes. Flip pouches and grill 15--20 more minutes.
Open pouches and finish with grated Parmesan cheese, if desired.