Kan Kan Spice Garlic Parmesan Roasted Potatoes

Ingredients:

• 1.5 lbs of petite potatoes
• 1 tbsp of Kan Kan Rainforest seasoning
• ½ cup of grated parmesan cheese
• 2 tbsp olive oil
• 4 cloves garlic minced
• ½ tsp salt

Kan Kan spice garlic parmesan roasted potatoes are crispy, flavorful, and will fill your kitchen with the delicious smell of roasted aromatic spices. These garlic parmesan roasted potatoes are the perfect side dish to any meat entree. You can serve these tasty potatoes with dishes such as a prime rib, fish, chicken, or even pork chops. If you are hosting a dinner party, consider using a medley of different colored potatoes to get a beautiful assortment of colors on the plate.

These golden and crispy Kan Kan spice garlic parmesan roasted potatoes are a quick and easy-to-make side dish. The cheesy parmesan topping adds a unique, nutty flavor to the potatoes. The roasted garlic and Kan Kan spice perfectly complement each other with a mix of flavors and smells that will leave you counting down the minutes until the potatoes are done! These garlic parmesan roasted potatoes will quickly become one of your regular weeknight side dishes.

Instructions:

Prepare the fresh ingredients

1. Wash the potatoes.
2. Slice the potatoes in half.
3. Mince 4 cloves of garlic.

Make the garlic parmesan roasted potatoes!

1. Preheat the oven to 420 degrees F.
2. Add the potatoes, olive oil, minced garlic, and rainforest seasoning into a large bowl.
3. Mix the potatoes so that each piece is evenly coated with seasoning and olive oil.
4. Lightly oil a baking sheet with canola spray.
5. Spread the potatoes out evenly on the baking sheet.
6. Once the oven has preheated, bake the potatoes.
7. After 15 minutes, sprinkle the grated parmesan cheese on top and bake for another 10 minutes or until the potatoes are crispy and golden brown.
8. Add additional salt to taste and your potatoes are ready to serve! 

Tips for Success:

• Thoroughly toss/mix the potatoes after they are seasoned to ensure each piece of potato is evenly coated. If the potatoes are not evenly coated, some pieces may be saltier or have more spices than the others.

Substitutions and Variations:

• Potato: We used a medley of petite Yukon gold potatoes, red potatoes, and blue potatoes. Smaller potatoes don’t need to cook as long, and they also get crispier than larger potatoes. You can roast any type of potato for this recipe, although red potatoes are the most popular.
• Butter: If you love the smell of butter, you can mix 1 tbsp of unsalted butter and 1 tbsp of olive oil instead of the 2 tbsp of olive oil.
• Garnish: After the potatoes are finished, garnish the potatoes with fresh parsley if desired.