Description
These Crispy Garlic Parmesan Crusted Potatoes are a flavorful and easy-to-make side dish featuring mini Yukon Gold potatoes coated with a delicious garlic and herb seasoning, baked on a rich Parmesan cheese and butter crust to achieve a perfectly crispy and cheesy finish.
Ingredients
Scale
Potatoes and Seasoning
- 1 Pound Mini Yukon Gold Potatoes (halved)
- 2 Tablespoons Olive Oil
- 1 Tablespoon Dried Parsley
- 1 Tablespoon Garlic Powder
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Ground Black Pepper
Cheese Mixture
- 1/4 Cup Unsalted Butter (melted)
- 1 1/2 Cups Parmigiano Reggiano (freshly grated)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the potatoes.
- Wash and Chop Potatoes: Thoroughly wash the mini Yukon Gold potatoes and cut them in half to create uniform pieces for even cooking.
- Score Potatoes: Using a knife, carefully score diagonal lines along the cut-side of each halved potato to help them crisp up better.
- Toss Potatoes in Seasoning: Place the halved and scored potatoes into a large bowl. Add olive oil, dried parsley, garlic powder, sea salt, and ground black pepper. Toss well until every piece is evenly coated in the seasoned oil.
- Mix Cheese and Butter: In a separate bowl, grate the Parmigiano Reggiano cheese and pour melted unsalted butter over it. Mix together until a thick, spreadable paste forms.
- Transfer Paste: Spread the Parmesan and butter paste evenly over the bottom of a large baking dish using a spoon or spatula.
- Place Potatoes: Arrange the potatoes cut-side down on top of the cheese mixture, gently pressing them into the paste to ensure good contact and coverage.
- Bake Potatoes: Bake the potatoes in the preheated oven for 25–26 minutes until they are golden, crispy, and cooked through.
- Rest Potatoes: Remove the baking dish from the oven and let the potatoes rest for 10 minutes to allow the cheese crust to harden and set.
- Serve and Enjoy: Use a spatula to carefully lift the potatoes from the pan, then serve immediately and enjoy the crispy, cheesy goodness!
Notes
- Make sure to score the potatoes properly to maximize crispiness and flavor absorption.
- Use fresh Parmigiano Reggiano for the best taste and texture in the cheese crust.
- You can substitute mini Yukon Gold potatoes with baby red potatoes if desired.
- Letting the potatoes rest after baking helps the cheese crust firm up, making them easier to serve.
- For extra flavor, you could sprinkle additional fresh parsley on top before serving.
