Crispy Parmesan Potatoes

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If you don’t need to avoid grains or gluten, you can substitute the flour blend with 1/4 cup of sprouted white flour.



3 pounds Yukon potatoes cut into bite-size pieces
1/4 cup grain-free flour blend (see below)
1/3 cup Parmesan cheese, grated
1/3 cup ghee, melted
1/2 teaspoon Celtic sea salt

Grain-free flour blend (combine all in a jar):
1/3 cup coconut flour
1/3 cup tapioca flour
1/3 cup arrowroot flour


Preheat the oven to 350ºF and adjust the rack to the middle position. Place the potatoes, flour blend, and parmesan in a large mixing bowl and toss well. Add the ghee and sea salt and toss until potatoes are coated. Pour the potato mixture onto a large baking sheet lined with unbleached parchment paper or into a 13×9 ceramic or glass baking dish. Bake for 1 hour until golden. Serve.