Crispy Parmesan Crusted Potatoes

Ingredients

• 1 lb Baby Yukon Gold Potatoes (halved lengthwise)
• 0.5 cup Unsalted Butter (melted)
• 1 cup Parmesan Cheese (finely grated, preferably the powdery variety for a more even crust)
• 1 tsp Garlic Powder
• 1 tsp Dried Oregano (can substitute with Italian seasoning)
• 0.5 tsp Smoked Paprika
• 0.5 tsp Kosher Salt (adjust to taste, keeping in mind the saltiness of the parmesan)
• 0.25 tsp Black Pepper (freshly ground)
• Fresh Parsley (finely chopped for garnish)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Prepare a 9x13 inch baking dish or a large rimmed baking sheet. If using a baking sheet, you may want to line it with parchment paper for easier cleanup, though the cheese crust often forms best directly on the dish.

2. 2

   Wash the baby potatoes thoroughly and pat them dry. Slice each potato in half lengthwise. Using a sharp paring knife, score the cut side of each potato half in a cross-hatch pattern, making 3-4 vertical and horizontal cuts. Be careful to cut only about 1/4 inch deep, ensuring you do not slice through the skin.

3. 3

   Melt the butter in a microwave-safe bowl. Pour the melted butter into the bottom of your baking dish and tilt the dish to ensure the entire surface is coated evenly.

4. 4

   In a small bowl, whisk together the finely grated parmesan cheese, garlic powder, dried oregano, smoked paprika, salt, and black pepper. Sprinkle this mixture evenly over the melted butter in the baking dish. It should form a thick, pasty layer.

5. 5

   Place the potato halves cut-side down into the cheese and butter mixture. Press each potato down firmly to ensure the scored surface makes good contact with the cheese layer. Space them slightly apart to allow for even airflow.

6. 6

   Place the dish in the oven and bake for 30 to 35 minutes. The potatoes are done when the skins are slightly wrinkled and the cheese crust visible around the edges is a deep golden brown and looks crispy.

7. 7

   CRITICAL STEP: Remove the dish from the oven and let the potatoes rest for at least 5 to 10 minutes. This resting period allows the melted cheese to cool slightly and solidify into a crisp, unified crust that will stick to the potatoes rather than the pan.

8. 8

   Use a spatula to gently lift the potatoes out, ensuring the cheese crust stays attached to each half. Garnish with fresh parsley and serve immediately while hot.

Notes

For the best results, use the finely ground parmesan cheese often found in the green shaker bottle or finely grated at the deli; the larger shreds of fresh parmesan don't always form a solid, continuous crust. If your potatoes are larger, you may need to increase the baking time by 5-10 minutes. These are best served with a side of sour cream or a spicy ranch dipping sauce.

Nutrition per serving

• side dish
• potatoes
• vegetarian
• gluten-free
• baked
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