Parmesan-Crusted Potatoes with Hot Honey Garlic Mayo
@iramsfoodstory cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Courtney Parsley on SeeMeCook
Baby Yukon Gold potatoes are tossed in garlic butter and Parmesan, then baked cut-side down until tender with a crisp, golden cheese crust. Serve them warm with a tangy, lightly spicy honey-garlic mayonnaise for dipping.
- Time
- 70 minutes
- Cuisine
- American
Ingredients
Potatoes
- 40 g
- 55 g
- 9 g
- 3 g
- 1 g
- 3 g
- 1 g
Hot Honey Garlic Mayo
- 110 g
- 20 g
- 8 g
- 5 g
- 3 g
- 3 g
- 1 g
- 8 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 1.02 kg before cooking, which is about 170 g per serving.
Steps
Preheat the oven to 400°F (200 °C) (200°C (400 °F)). Line a baking sheet with parchment paper.
Wash and halve the baby potatoes. Pat them dry with a paper towel.
In a large bowl, combine the oil, melted butter, minced garlic, garlic powder, black pepper, red chili flakes, Italian seasoning, and salt.
Add about one-third of the grated Parmesan to the garlic-butter mixture and mix until combined.
Add the halved potatoes and toss until every piece is evenly coated.
Spread the remaining Parmesan in an even, thin layer across the bottom of the parchment-lined baking sheet.
Arrange the potatoes over the Parmesan, cut-side down. Press gently so the cut surfaces make good contact with the cheese.
Bake for 40–45 minutes, without flipping, until the potatoes are fork-tender and the Parmesan underneath has formed a deep golden, crisp crust. Cooking time may vary with potato size.
While the potatoes bake, whisk together the mayonnaise, honey, hot sauce, lemon juice, grated garlic, Dijon mustard, smoked paprika, chili flakes, and a pinch of salt until smooth.
Gradually whisk in water, 1–2 teaspoons as needed, until the mayo reaches your desired consistency.
Let the potatoes rest for about 5 minutes. Carefully lift them from the baking sheet with a spatula, keeping the Parmesan crust intact.
Garnish with the chopped parsley and serve warm with the hot honey garlic mayo on the side.
Notes
Spread the Parmesan for the crust evenly but not too thick; a thin layer crisps and releases more easily from the parchment. The source does not specify how many servings the recipe makes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 402
- Protein
- 7 g
- Carbs
- 25 g
- Fat
- 31 g
- Fiber
- 3 g
Where the calories come from
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