In these crispy parmesan potatoes the baby Yukons shine when paired with parmesan cheese. They both bake crispy giving you a flavorul crunch with little work.
Are you ready to take your taste buds on a cheesy journey? Look no further than crispy Parmesan potatoes – a delightful and addictive snack.
Imagine perfectly golden and crunchy potato wedges coated with a generous layer of rich, crispy Parmesan cheese. With each bite, you’ll experience a harmonious blend of flavors, from the savory notes of the potatoes to the distinct nuttiness of the Parmesan. Whether you’re creating a side dish or looking for a quick and easy appetizer, these are perfect.
Plus, they’re incredibly simple to make – just a few basic ingredients and a hot oven are all you need. So, let’s start and I’ll show you how to get crispy Parmesan potatoes with ease!
How To Make Crispy Parmesan Potatoes
Ingredients needed
- Baby Yukon potatoes
- Parmesan cheese
- Oil
- Seasonings (listed below)
Quick tip for the best recipe
Find the right amount of oil for your recipe. For the bottom of the baking dish you want to make sure the oil covers the entire bottom. When you start to sprinkle the parmesan, it should not be swimming in the oil.
Oil the potatoes as well because this helps get the parts that aren’t touching the parmesan crispy as well.
Making the crispy parmesan potatoes
- Preheat the oven to 400F.
- Now, in a bowl mix together the grated parmesan with the seasonings.
- Also, slice the potatoes in half and toss in oil and seasoning with a little salt and black pepper.
- Now in a baking dish, oil the bottom well. Then, sprinkle the seasoned parmesan across the bottom on top of the oil. Next, place the cut potatoes flesh side down and skin side up in the baking dish on top of the parmesan leaving space between each potato. Lightly press them down.
- Place the baking dish in the preheated oven for 35-40 minutes.
- Remove the baking dish. This is a crucial step, allow the dish to cool off for 5-10 minutes max so that the cheese turns hard.
- After that time, you’ll need to take something to break the cheese because you can not pull the potatoes up. Think about how you have to break apart chocolate bark. You’ll have to do the same here.
- Once you break apart the cheese and separate the potatoes serve and enjoy.
Frequently Asked Questions (FAQs)
Can I use any other potatoes?
Yes you can but the baby Yukons have a super creamy texture. But, you can chop up regular Yukon potatoes or red potatoes as well. For these parmesan potatoes, russets will be very starchy and not as pleasant.
What to serve with this recipe?
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Crispy Parmesan Potatoes
Equipment
- 16×9 Baking Dish
Ingredients
- 1-1.5 pound baby Yukon potatoes
- salt & pepper to taste
- oil for coating potatoes and baking dish
Parmesan crust
- 1/2 cup grated parmesan
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400℉.
- Now, in a bowl mix together the grated parmesan with the seasonings.
- Also, slice the potatoes in half and toss in oil and seasoning with a little salt and black pepper.
- Now in a baking dish, oil the bottom well. Then, sprinkle the seasoned parmesan across the bottom on top of the oil. Next, place the cut potatoes flesh side down and skin side up in the baking dish on top of the parmesan leaving space between each potato. Lightly press them down.
- Place the baking dish in the preheated oven for 35-40 minutes.
- Remove the baking dish. This is a crucial step, allow the dish to cool off for 5-10 minutes max so that the cheese turns hard.
- After that time, you'll need to take something to break the cheese because you can not pull the potatoes up. Think about how you have to break apart chocolate bark. You'll have to do the same here.
- Once you break apart the cheese and separate the potatoes serve and enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.