Golden Crispy Parmesan Potatoes (Printable Version)
# What You'll Need:
→ Potatoes
01 -
454 grams mini Yukon Gold potatoes, halved
→ Seasoning
02 -
30 milliliters olive oil
03 -
1 tablespoon dried parsley
04 -
1 tablespoon garlic powder
05 -
0.5 teaspoon sea salt
06 -
0.5 teaspoon ground black pepper
→ Topping
07 -
57 grams unsalted butter, melted
08 -
150 grams freshly grated Parmesan cheese
# Step-by-Step Directions:
01 -
Set the oven temperature to 220°C to ensure optimal heat for creating a golden, crispy crust.
02 -
Wash and halve the mini potatoes. Score the cut side of each potato with a shallow crosshatch pattern to increase surface area and promote crispiness.
03 -
In a large mixing bowl, combine olive oil, dried parsley, garlic powder, sea salt, and ground black pepper. Toss the halved potatoes thoroughly to ensure an even coating.
04 -
Pour melted butter into a 23×33 cm baking dish, spreading evenly. Sprinkle grated Parmesan cheese over the butter layer uniformly.
05 -
Place the seasoned potatoes cut-side down on top of the Parmesan layer. Gently press to ensure close contact between potatoes and cheese for maximum crispness.
06 -
Bake in the preheated oven for 25 to 30 minutes or until potatoes are tender and the Parmesan crust is golden brown.
07 -
Allow potatoes to rest for five minutes after baking. Carefully lift with a spatula, preserving the crispy crust. Serve warm.
# Helpful Notes:
01 -
Use freshly grated Parmesan for best texture and flavor. Avoid overcrowding the baking dish to ensure even cooking. Scoring the potatoes enhances crispiness.