Description
This Parmesan Crusted Potatoes recipe offers a crispy, golden exterior with a tender, flavorful interior. Yukon Gold potatoes are halved, seasoned with garlic parsley salt, and coated with a rich mixture of melted butter and grated Parmesan cheese before baking to perfection. It’s a simple yet indulgent side dish that pairs well with a variety of main courses.
Ingredients
Scale
Potatoes
- 1 lb Yukon Gold potatoes, halved
- 1/2 tbsp garlic parsley salt
Parmesan Coating
- 4 tbsp unsalted butter, melted
- 1 1/2 cup Parmesan cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 425°F to get it ready for baking the potatoes.
- Season Potatoes: Lightly season the halved Yukon Gold potatoes with garlic parsley salt, ensuring even coverage on the cut sides.
- Prepare Parmesan Mixture: In a medium bowl, combine the melted unsalted butter and grated Parmesan cheese to create a paste-like mixture.
- Coat Potatoes: Spread the Parmesan and butter mixture evenly over the cut side of each potato half.
- Arrange for Baking: Place the coated potatoes cut side down on a baking sheet lined with parchment or foil for easy cleanup.
- Bake: Bake in the preheated oven for 25-30 minutes, until the potatoes are golden brown, crispy on the outside, and tender inside.
Notes
- Yukon Gold potatoes are ideal due to their creamy texture and ability to crisp well.
- For extra crispiness, broil the potatoes for an additional 1-2 minutes at the end of baking, watching closely to prevent burning.
- You can substitute garlic parsley salt with regular salt and add 1/4 tsp garlic powder plus chopped fresh parsley.
- Make sure the butter is fully melted before mixing with Parmesan for an even coating.
- Use freshly grated Parmesan for best flavor and texture compared to pre-grated varieties.
- Serve immediately after baking to enjoy the crispy crust at its best.
