Skinny Rosemary Parmesan Oven Potatoes

• Vegetarian
• Gluten free

• Produce

  • 3 1 lb. russet potatoes
  • 1 tsp Lemon, zest
  • 1 tbsp Rosemary, dried

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Rushed red pepper flakes
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Parmesan cheese, grated reduced-fat

Found on skinnymom.com

Ingredients

• 1 lb russet potatoes, about 3-4
• 2 Tbsp extra virgin olive oil
• 1 Tbsp crushed dried rosemary
• 1 tsp grated lemon zest
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp rushed red pepper flakes (optional)
• 2 Tbsp grated reduced-fat Parmesan cheese

Directions

• Preheat oven to 450 degrees.
• Cut potatoes into 1/4 inch thick slices. Lightly coat a baking sheet with nonstick cooking spray.
• In a large bowl, toss potatoes with extra virgin olive oil, rosemary, lemon zest, salt, pepper and red pepper flakes.
• Transfer potatoes to pan, arranging in single layer.
• Bake for 15-20 minutes and top with Parmesan cheese.