I saw a recipe on Olives & Garlic this morning for these potatoes and knew immediately that I would make them to pair with the chicken I was serving for dinner. I adapted them to work with what I had on hand and they turned out great. The potatoes smelled amazing while they roasted and tasted even better. I love how creamy and delicious the center of the potatoes are while the outside is nice and crisp. The panko mixture made these tasty potatoes even better. I could have literally eaten just these for dinner and would have been perfectly happy.
Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.
Slice the potatoes in half then boil them for 7-10 minutes or until fork tender but not cooked all the way through. Remove from the water and place on paper towels to remove excess water. Place the potatoes on the prepared baking sheet and drizzle with the olive oil then season with sea salt and freshly cracked pepper, to taste.
Combine the panko crumbs, parmesan cheese, parsley, garlic, and paprika together in a bowl until well combined. Sprinkle the panko mixture on top of the potatoes evenly. Place into the oven and roast for 15-20 minutes or until golden brown and cooked through. Serve immediately. Enjoy.