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One Sheet Rockefeller Roasted Potatoes

5 from 1 vote
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Ingredients
  

  • Red Potatoes
  • 1 1/2-2 Cups Mozarella
  • Squeeze of Lemon Juice

Spinach Bread Crumb Mix

  • 1 Cup Bread Crumbs (Can be Gluten Free)
  • 3/4 Cup Parmesan Cheese
  • 5 Cloves Minced Garlic
  • 1 Minced Shallot
  • 4 Tbsp Butter
  • 2 Tbsp Red Pepper Flakes

Instructions
 

  • Preheat your oven to 375
  • Cut your potatoes into small wedges
  • Toss your potatoes in oil and salt.
  • Lay on a prepped or lined baking sheet and roast in the oven for 30-45 minutes until potatoes are light brown and almost completely fork tender.
  • While the potatoes are cooking make your breading topping.

Breading Topping

  • In a skillet melt 4 tbsp butter. Add your minced garlic, shallot, and red pepper flakes.
  • Cook for 1 minute until fragrant.
  • Chop up spinach and throw into the skillet.
  • Cook the spinach down and when it is done, remove from the heat.
  • In a separate bowl, add bread crumbs and parmesan cheese. Toss in your spinach garlic butter mixture. Stir until it is a slightly wet sand consistency.
  • Take out your potatoes and heat the oven to 450. Add your shredded mozzarella to the potatoes and your bread topping.
  • Pop your potatoes into the oven for another 5-7 minutes until the cheese is melted and crumbs are golden brown. Squeeze with a little lemon juice and enjoy!