Extra-Crispy Parmesan-Crusted Roasted Potatoes
Ingredients:
3 pounds russet potatoes, peeled and cut into 1½- to 2-inch chunks
½ teaspoon baking soda
2 tablespoons kosher salt (or 1 tablespoon table salt)
4 dried bay leaves, preferably Turkish
1 tablespoon whole black peppercorns
6 whole garlic cloves, peeled and lightly crushed
3 to 4 sprigs thyme or rosemary, or a mix
3 tablespoons unsalted butter, melted
2 ounces finely grated Parmesan (about 1 cup)
Kosher salt and freshly ground black pepper
Instructions:
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