You might think that only deep-frying could make truly crispy potatoes, but we are happy to prove you wrong. These crunchy potato cakes, lightly glazed with fragrant Parmesan cheese, require just 2 teaspoons of oil!
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
Preheat the oven to 475°F (240°C). Spray 2 large baking sheets lightly with nonstick cooking spray. Grate the potatoes in a food processor or with a grater. Transfer the potato mixture to a large bowl. Add the olive oil, chopped rosemary and pepper. Toss the mixture well to coat.
Divide the potato mixture into 8 equal portions and spread out 4 large rounds, each about 5 mm thick, on each baking sheet. Bake the potatoes for 20 minutes in the oven.
Preheat the broiler. Remove the potatoes from the oven. With a spatula, carefully turn the potatoes over on the baking sheets. Sprinkle them with Parmesan cheese. Broil the potatoes about 8 cm from the heat until the tops are golden-brown and the potatoes are cooked through, about 3 minutes. Serve crispy potatoes hot.
Per serving: 162 calories, 7 g protein, 4 g total fat, 1 g saturated fat, 5 mg cholesterol, 24 g total carbohydrate, 1 g sugars, 4 g fibre, 82 mg sodium
Rosemary is rich in flavonoids, which are phytochemicals that may help prevent blood clots. You can cook the potatoes ahead up to step 2 and refrigerate for up to 8 hours. At serving time, preheat the broiler, sprinkle Parmesan cheese over the potatoes, and broil until golden-brown.