Crispy potatoes with tomato ketchup
Looking for a flavorful side dish? Look no further! Get started with these crispy potatoes with tomato ketchup! The Parmesan cheese makes them extra crispy. Serve with the tomato ketchup for the perfect balance of salty and refreshing.
Looking for a surprising side dish? We've got one for you! Crispy potatoes with tomato ketchup. The Parmesan cheese makes them extra crispy. Serve with tomato ketchup for the perfect balance of salty and refreshing.
Preparation
Preheat the oven to 180°C (350°F). Place the baby potatoes in a saucepan with water and bring to a boil. Cook for 6 minutes until al dente, then drain.
Mix the baby potatoes with the paprika powder, Parmesan cheese powder, black pepper, sea salt and olive oil and spread over a baking tray lined with baking paper.
Flatten the baby potatoes with a spoon and place them in the preheated oven for 20 minutes.
Serve the crispy potatoes with the Guilt Free - Tomato Ketchup.
Variatietip
Wanneer je de krokante aardappeltjes lactose vrij wilt houden, vervang de Parmezaanse kaas dan door gehakte peterselie.
Ingredients
- 600 g krielaardappelen
- 1 el Paprikapoeder
- 40 g Parmezaanse kaas poeder
- ½ tl Zwarte Peper
- ½ tl Zeezout
- 1 el olijfolie
- 4 el Guilt Free - Tomato Ketchup
