Description
These Crispy Parmesan Crusted Potatoes are a game-changer for your side dishes, featuring a golden, savory crust that elevates the humble potato. Perfectly tender on the inside, they deliver an explosion of flavor with every bite.
Ingredients
- Russet or Yukon Gold potatoes
- Salt
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Olive oil or melted butter
- Freshly grated Parmesan cheese
- Optional: Smoked paprika
- Optional: Dried Italian herbs (oregano or thyme)
- Optional: Red pepper flakes
- Fresh parsley or chives for garnish
Instructions
- Wash and peel (optional) the potatoes thoroughly.
- Cut the potatoes into roughly 1-inch (2.5 cm) pieces.
- Place the cut potatoes in a large pot and cover them with cold water.
- Add a generous pinch of salt to the water and bring it to a boil, then reduce the heat and simmer for 5-8 minutes until fork-tender.
- Drain the potatoes thoroughly in a colander and let them sit to steam dry.
- Transfer the par-boiled potatoes back into the empty, warm pot or a large mixing bowl.
- Drizzle with 2-3 tablespoons of olive oil or melted butter and gently toss to coat.
- Sprinkle in salt, black pepper, garlic powder, and onion powder, then toss gently again.
- Add the freshly grated Parmesan cheese and toss gently but thoroughly to coat.
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Spread the coated potatoes in a single layer on the prepared baking sheet.
- Bake for 25-35 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and garnish with fresh chopped parsley or chives before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Ensure to par-boil the potatoes for a tender interior and dry them thoroughly for maximum crispiness. Freshly grated Parmesan is essential for the best crust.