Thanks to my friend Janis for this recipe – it’s a family favourite! Buy Parmigiano-Reggiano; under Italian law, it is the only cheese that can have this name, from the Parma, Reggio Emilia and Bologna regions. It really does make a difference. Otherwise “Parmesan” can be made anywhere of varying quality.
Ingredients
- 1 lb. (454 gr) baby potatoes, with skin on (20 CHO/150 gr) 60.53 CHO
- ¼ cup olive oil 0 CHO
- ½ tsp minced garlic 0 CHO
- ½ tsp salt 0 CHO
- ¼ tsp pepper 0 CHO
- 1 cup (70 gr) finely grated Parmesan Cheese 0 CHO
TOTAL CHO 60.53 CHO
- TOTAL WEIGHT COOKED 320 GRAMS
- 60.53 CHO DIVIDED BY 320 GRAMS = .189 CHO/GRAM
¼ SERVING OF POTATOES (.189 CHO x 80 GRAMS) 15.12 CHO
Instructions
- Pre heat oven to 400 and slice potatoes in half. Mix olive oil, garlic and salt and pepper in a small dish and toss with the potatoes.
- Finely grate Parmesan Reggiano and sprinkle on the bottom of cooking sheet (Use a cooking dish/sheet that can accommodate the potatoes cut side down without a lot of extra room).
- Place potatoes cut side down on Parmesan and roast for 35 minutes until golden brown and fork tender. Remove potatoes with a burger type flipper. Adjust seasoning and serve.
