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Course Side Dish
Cuisine Italian
Keyword Parmesan Cheese, Parmigiano-Reggiano, Potatoes

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

  1. 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.
  2. 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).
  3. 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.