Kristin Armstrong's Parmesan Idaho® Potato Crisps

Gold medal cyclist, Kristin Armstrong, eats Idaho® potatoes to keep her fueled during her strenuous training regime and when she's competing for the Gold!


  • non-stick cooking spray
  • 2 Idaho potatoes (8-10 oz. each), scrubbed well
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt, more to taste
  • 1/2 cup shredded Parmesan cheese


  1. Preheat the oven to 450°F. Line a rimmed baking sheet with foil and coat with non-stick cooking spray. Set aside. Slice potatoes in half lengthwise and then cut each half into 1/4-inch half moon slices. Transfer the potatoes to a mixing bowl.
  2. Add olive oil, black pepper and salt to potatoes and mix well until evenly coated with seasonings. Place potatoes in a single layer onto the prepared baking sheet. It is OK for the potatoes to be touching but they should not overlap.
  3. Evenly sprinkle Parmesan over the potatoes and bake for 22 - 24 minutes, until the cheese is golden and potatoes are crispy.
  4. To serve, lift potatoes with a spatula and transfer to a serving dish, or cool and serve as a room temperature snack.
Print Recipe

Yield: 4 servings
Calories: 213
Sodium: 251 mg
Protein: 7 g
Cholesterol: 8 mg

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