Tender potatoes with the most crispy parmesan crust you’ve ever had! Have this with a delicious dipping sauce that brings out the flavors more. These are perfect for a Sunday toast or the main course at a family event.
The ideal crispy, crunchy parmesan potato, in my opinion, has a thick, golden, very crunchy exterior, a fluffy and moist interior, and is ideally seasoned.
How many times have you put out the effort to prepare a magnificent roast meal only to be disappointed with subpar roast potatoes? With this recipe, you’ll always prepare something that delights the entire family.
Last weekend, I made this for my family, and my husband couldn’t stop grinning from ear to ear. He loves them so much, and so do the kids. I plan to make them again next weekend, but I wouldn’t wait that long to try them if were you!
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 4-5 servings
Ingredients
1.5 lb. baby potatoes
2 tbsp. olive oil
For the parmesan mixture:
½ cup grated parmesan
½ tsp. Garlic powder
½ tsp. Dried oregano or thyme
½ tsp. Paprika
¼ tsp. salt
½ black pepper
For the dipping sauce:
¾ cup sour cream
¼ cup finely chopped green onions
Directions
Step 1:Preheat oven to 400 degrees Fahrenheit. In a bowl, mix Parmesan Mixture, then spray oil in a 9 x 13″ glass baking dish. Tilt the pan to evenly distribute the sauce across the base.
Step 2:Scatter the Parmesan Mixture over the base with a spoon. Spread out as evenly as possible. Do not touch the sprinkled area once it has been applied. Then press firmly on the sliced side of the potatoes.
Step 3:Drizzle or spray a little oil on the tops of the potatoes, then season with salt. Allow to bake for about 35 to 40 minutes, or until the potatoes are tender and the parmesan crust is golden brown.
Step 4:Allow to sit for about 5 minutes, then use an egg flip, cut between every 4 or so potatoes (i.e., cutting through the parmesan crust that links each potato together), then scoop up 4 or so potatoes and flip them upside down on a serving tray, so the cheese side is up.
Step 5:If using, drizzle with Dipping Sauce and top with more green onions if preferred. Serve as a snack or a side dish!
Tips and variations:
•Use grated parmesan from the refrigerated section that has a sand-like consistency. If you use the grated parmesan offered in the stores, I will not be held responsible!! The crispiness of shredded parmesan is reduced.
•Use 50g/1.75 ounce parmesan cheese and a fine grater to make freshly grated parmesan cheese (Microplane). Freshly grated parmesan has a far larger volume than shop-bought parmesan of the same weight, so don’t measure by cups.
•This method works in a metal pan as well, although I find that the potatoes are simpler to remove from glass pans. If you line the pan with baking paper, the crispiness will be compromised.
Nutritional facts:
Per serving:
Calories: 219kcl
Total fat: 8.4g
Cholesterol: 8.6mg
Sodium: 311mg
Protein: 6.4g