Parmesan Crumb Roasted Potatos

• 2 lb baby yukon gold potatos, pre cooked for 7 minutes in boiling salted water and drained, then cut in half.
• 1 large bakery croissant pulsed in food processor to make course crumbs
• 2 minced cloves of garlic
• 1 tsp fresh grated lemon zest
• 1 tsp cajun seasoning
• 1/2 tsp black pepper and salt to taste if needed
• 3 tbsp olive oil
• 3 tbsp butter, melted
• 2 tbsp chopped frrsh parsley
• 1/2 cup grated parmesan cheese
• 3 sliced gree onions

1. Preheatvven to 450
2. Combine in a large bowl the croissant crumbs, garlic, lemon zest, pepper, cajun seasoning and oil and butter mix to combine.
3. Add potatos and toss to coat.
4. Place potatos in a single layer, cut side down on baking sheet.Sprinkle tops with the crumbs left in the bowl.
5. Roast 10 minutes, add parmesan cheese and parsley and roast 5 tob10 minutes more or until golden and crispy.Remove to a platter garnish with green onions and serve hot!

baby yukon gold potatos, bakery croissant, garlic, lemon zest, cajun seasoning, black pepper, olive oil, butter, frrsh parsley, parmesan cheese, gree onions

Taken from cookpad.com/us/recipes/356176-parmesan-crumb-roasted-potatos (may not work)