I remember the first time I tried making these potatoes. It was a cozy Sunday afternoon, and I wanted to make something special without spending hours in the kitchen. You know how it is, right? So, I gathered the ingredients and got to work. The smell of Parmigiano Reggiano wafting through the kitchen had me hooked even before I popped them in the oven.
What’s great about this recipe is its simplicity. You don’t need anything fancy or complicated. In fact, you probably have most of the ingredients in your cupboard already. The magic happens with the combination of freshly grated parm and the earthy, buttery notes of the Yukon Gold potatoes. It’s like they were made for each other!
As a mother who loves seeing my family’s faces light up over a delicious meal, these Parmesan Crusted Potatoes tick all the right boxes. They’re quick, easy, and absolutely scrumptious! Whether you’re having a quiet dinner with loved ones or hosting a gathering, they’re bound to leave everyone asking for more.
How to Make Parmesan Crusted Potatoes
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Ingredients
- 1/2 teaspoon Sea Salt
- 1 tablespoon Garlic Powder
- 2 tablespoons Olive Oil
- 1 pound Mini Yukon Gold Potatoes (halved)
- 1 1/2 cups Parmigiano Reggiano (freshly grated)
- 1/4 cup Unsalted Butter (melted)
- 1 tablespoon Dried Parsley
- 1/2 teaspoon Ground Black Pepper
Directions
First, preheat your oven to 425°F. Make sure it’s nice and hot so the potatoes can get that beautiful crispy finish.
Wash the mini Yukon Gold potatoes thoroughly and slice them in half. This creates that creamy interior you’ll love.
Score the flat side of each potato half with a criss-cross pattern for extra crispiness.
In a large bowl, combine the potatoes with olive oil, dried parsley, garlic powder, sea salt, and black pepper. Toss everything well so the potatoes are evenly coated with the seasoning.
In a separate bowl, mix the freshly grated Parmigiano Reggiano with the melted butter until you get a thick, cheese-infused paste.
Spread this cheesy paste evenly at the bottom of a large baking dish.
Place your seasoned potatoes cut-side down on top of the cheese mixture, pressing them gently down to ensure they absorb the flavor.
Bake the dish in the preheated oven for about 25 to 30 minutes, or until the potatoes turn golden brown with a crispy edge.
Allow the potatoes to sit for about 10 minutes after baking. This lets the cheese firm up nicely.
Now, serve these crunchy, cheesy potatoes with a side salad or your favorite main dish, and enjoy!
Storing Suggestion
To store any leftover Parmesan Crusted Potatoes, seal them in an airtight container and refrigerate. They’ll stay fresh for about 3 days. When you’re ready to eat them again, simply reheat in the oven at 375°F until crispy.
Cooking Tips
For a twist, you can add a pinch of chili flakes for a bit of heat, or swap the garlic powder for minced fresh garlic. Ensure to press the potatoes firmly into the cheese mixture for a better crust.
Serving Suggestions
These potatoes are versatile! They’re a fabulous side with grilled chicken or steaks. Add fresh herbs on top before serving for an extra touch of flavor. Pair with a chilled white wine for an uplifting meal.
Ingredient Substitutions
If you don’t have Yukon Gold potatoes, red potatoes work just fine. Use grated Grana Padano or Pecorino Romano instead of Parmigiano Reggiano for a unique spin.
Seasonal Variations
In summer, toss in fresh chives or basil before serving. For a fall twist, include a dash of nutmeg or rosemary in the cheese mixture for an earthy warmth.
Allergen Information
This recipe contains dairy from the cheese and butter. For a dairy-free version, you can try a plant-based butter and nutritional yeast as replacements. However, note that this will alter the flavor significantly.
FAQ
Can I use large potatoes instead of mini ones?
Yes, you can use larger potatoes; just cut them into smaller chunks to ensure even cooking. Adjust the baking time to ensure they cook thoroughly and become crispy.
Is there a substitute for sea salt?
If you don’t have sea salt, kosher salt or table salt can be used as substitutes. Just be aware that table salt is finer, so you might want to use slightly less of it.
What’s the best way to reheat these potatoes?
The best way to reheat Parmesan Crusted Potatoes is in the oven at 375°F until they regain their crispy texture. Avoid using a microwave as it can make them soggy.
Can I freeze the leftovers?
While freezing isn’t recommended as it can alter the texture and crispiness of the potatoes, you can freeze them. Reheat in the oven directly from frozen for best results.
How do I make these potatoes vegan?
To make a vegan version, replace the butter with a dairy-free alternative and use nutritional yeast in place of cheese. Note that the flavor will be different.
What are some good herbs to use as a garnish?
Fresh herbs like parsley, chives, or thyme make excellent garnishes. They add an extra layer of freshness and flavor that complements the cheesy crust of the potatoes wonderfully.
Parmesan Crusted Potato
Ingredients
- 1/2 teaspoon Sea Salt
- 1 tablespoon Garlic Powder
- 2 tablespoons Olive Oil
- 1 pound Mini Yukon Gold Potatoes halved
- 1 1/2 cups Parmigiano Reggiano freshly grated
- 1/4 cup Unsalted Butter melted
- 1 tablespoon Dried Parsley
- 1/2 teaspoon Ground Black Pepper
Instructions
- Preheat your oven to 425°F.
- Start by washing the potatoes and cutting them in half.
- Score the cut sides of the potatoes by making diagonal cuts for that crispy texture.
- In a sizable bowl, mix the potatoes with olive oil, parsley, garlic powder, sea salt, and pepper. Toss until well coated.
- In another bowl, combine the grated Parmigiano Reggiano with melted butter to form a thick paste.
- Spread the paste evenly in a large baking dish.
- Place the potatoes cut-side down into the dish, pressing them gently into the cheese mixture.
- Bake the potatoes for about 25-30 minutes, until golden and crispy.
- Once cooked, let them rest for about 10 minutes so the cheese can set.
- Serve these cheesy delights with a fresh salad for a perfect meal!
