Crisscross Potatoes

Ingredients

• 4 Yukon Gold potatoes (Medium potatoes, scrubbed and halved lengthwise; choose similarly sized potatoes for even cooking.)
• 3 tbsp Olive oil (Plus more for the baking sheet if needed.)
• 2 cloves Garlic (Finely minced or grated.)
• 1 tsp Kosher salt (Adjust to taste.)
• 0.5 tsp Black pepper (Freshly ground, or to taste.)
• 1 tsp Dried Italian herbs (A blend of oregano, basil, and thyme; fresh herbs may also be used.)
• 2 tbsp Parmesan cheese (Finely grated, for finishing; optional.)
• 2 tbsp Fresh parsley (Chopped, for garnish; optional.)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

2. 2

   Scrub the potatoes and pat them completely dry. Cut each potato in half lengthwise, leaving the skin on.

3. 3

   Using a sharp knife, score the cut side of each potato in a crisscross pattern. Make shallow, parallel cuts about 1/4 inch apart, then cut across them in the opposite direction. Do not cut all the way through the potato.

4. 4

   Place the potatoes in a bowl with the olive oil, minced garlic, salt, black pepper, and dried herbs. Toss until the cut surfaces are evenly coated, taking care not to break the scored potatoes.

5. 5

   Arrange the potatoes cut-side down on the prepared baking sheet, leaving space between them so they roast rather than steam.

6. 6

   Roast for about 25 minutes, until the potatoes are beginning to soften and the undersides are lightly browned.

7. 7

   Turn the potatoes cut-side up. Spoon or brush any oil and seasoning from the pan over the scored surfaces.

8. 8

   Return the potatoes to the oven and roast for another 15 to 20 minutes, until a knife slides easily into the centers and the crisscrossed edges are deeply golden and crisp.

9. 9

   Sprinkle with grated Parmesan, if using, and return to the oven for 2 to 3 minutes, just until the cheese melts and lightly browns.

10. 10

    Garnish with chopped parsley and serve hot.

Notes

The source provides only a title and hashtags; quantities and method are reconstructed from the dish concept and are therefore approximate. For extra-crisp potatoes, soak the cut potatoes in cold water for 15 to 20 minutes, then dry them very thoroughly before seasoning. Serve immediately for the best texture.

Nutrition per serving

• side dish
• vegetarian
• roasted
• baked
• crispy
• potatoes
• easy
• dinner