Preheat your oven to 200°C (400°F). Peel and cut the potatoes into wedges or cubes, depending on your preference. Rinse them under cold water to remove excess starch, then pat them dry with a towel.
Season the Potatoes:
In a large mixing bowl, toss the potatoes with olive oil, salt, black pepper, Provencal herbs, paprika, and dry garlic powder. Make sure the potatoes are evenly coated with the seasoning mixture.
Coat the Potatoes:
In a separate bowl, mix the breadcrumbs, corn starch, and grated parmesan cheese. Add this mixture to the seasoned potatoes, tossing gently until the potatoes are evenly coated with the breadcrumb-parmesan crust.
Bake the Potatoes:
Place the coated potatoes on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside, but tender on the inside.
Garnish and Serve:
Once the potatoes are done, remove them from the oven and sprinkle with freshly chopped parsley for a burst of color and freshness. If desired, serve with a side of sour cream for dipping.
Serving and Storage Tips:
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