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Ingredientes
- 2 pounds fingerling potatoes, halved
- 1/2 stick butter
- 1 clove garlic, crushed
- Salt and ground black pepper
- 1/4 cup Parmigiano Reggiano, grated
Direcciones
- Preheat oven to 425 degrees F.
- In a large pot, cover the fingerling potatoes with cold, salted water and bring up to a boil.
- Cook until just tender, about 8 minutes, then drain.
- While the potatoes cook, melt the butter in a small pot with the garlic and cook over medium-low heat for about 4-5 minutes.
- Pour the melted butter onto a baking sheet then place the potatoes on top, cut side-down.
- Roast until deeply golden brown, about 20 minutes.
- Remove from the oven and flip them over with a spatula.
- Season with some salt and sprinkle with Parmigiano and lots of black pepper.
- Return the potatoes to the oven for 5 more minutes until the cheese is melted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 115 | 41% |
| Total Fat 13.07g | 16% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 175mg | 7% |
| Potassium 1043mg | 30% |
| Total Carbs 36.45g | 10% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.32g | 2% |
| Protein 6.24g | 10% |
