Crispy Parmesan Crusted Potatoes
User Reviews
5
Crispy Parmesan Crusted Potatoes
Description
This recipe calls for small potatoes sliced lengthwise and scored to increase surface area. They are tossed in a blend of olive oil, butter, garlic powder, smoked paprika, Italian herbs, sea salt, and crushed red pepper providing savory, mildly smoky, and slightly spicy notes. Finely grated Parmesan cheese covers the baking tray and the cut side of each potato, which forms a crisp, flavorful crust as it bakes.
Baked at a high temperature, the potatoes develop a tender inside while the cheese crisps into a golden layer outside. The combination of herb-infused butter and Parmesan highlights the natural sweetness of the potato, accented by the gentle heat of the red pepper. The skin adds a rustic chew and additional flavor.
The potatoes serve well as a side for meats or as part of a vegetable platter. Uniform potato sizes ensure even cooking. Using authentic Parmigiano Reggiano rather than pre-grated Parmesan optimizes flavor and texture in the crust.
Avoid overcrowding the baking tray to maintain crispiness. Monitor baking time based on potato size to achieve the ideal balance of softness inside and crunch outside.
Ingredients
- 500 g (~1 lb) potato small sized
- 2 tablespoon olive oil
- 25 g butter unsalted
- 1 teaspoon garlic powder
- 1 teaspoon parsley dried
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ⅓ tablespoon salt sea salt
- ½ crushed red pepper
- ½ cup Parmesan Cheese finely grated
Instructions
- Preheat the oven to 220 °C (430 °F).
- Wash and scrub the potatoes well. Don’t peel the skin. Then slice lengthwise and score each half.
- In a small bowl, combine olive oil, butter, garlic powder, dried parsley, smoked paprika, Italian seasoning, sea salt and crushed red pepper.
- Transfer the potatoes to a large bowl and pour the garlic butter marinade on top. Toss well till each potato is fully coated.
- Line a baking tray with parchment paper and lightly grease it. Generously sprinkle grated Parmesan over the surface.
- Press the bottom side of each potato in the remaining Parmesan cheese and lay it down, skin side up, on the baking tray. Repeat for all the potatoes. Make sure you don’t overcrowd the baking pan. Brush with some leftover garlic butter.
- Bake in the middle rack at 220 °C (430 °F) for 25-30 minutes. Baking time can vary depending on the size of the potatoes so do keep an eye. Cook till the potatoes are soft inside and the cheese has formed a crust.
- Remove the tray from the oven and let rest for 4-5 mins. Then turn over all the potatoes, sprinkle with fresh parsley or chives, and some more sea salt if you wish.
- Enjoy with my Avocado Crema dip!
Notes
- Choose small red potatoes or substitute with Yukon gold, baby, or russet potatoes; ensure uniform size for consistent cooking.
- Use authentic Parmigiano Reggiano cheese instead of pre-grated Parmesan for best flavor and crust texture.
- Do not overcrowd the baking tray to achieve crisp, evenly cooked potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 256kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 830mg | 35% |
| Potassium | 558mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 25mg | 28% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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