Crispy Parmesan Potatoes
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.
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Servings: 2 serving
Equipment
- 16x9 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.
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