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Crispy Parmesan Potatoes | Thirteen - New York Public Media
Ingredients
  • 2 pounds medium Yukon gold potatoes, unpeeled
  • 4 teaspoons cornstarch
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces Parmesan cheese, cut into 1-inch chunks
  • 2 teaspoons minced fresh rosemary
  • 1 cup sour cream
  • ¼ cup minced fresh chives
  • ½ teaspoon minced fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
Note: Ingredients may have been altered from the original.
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