Golden Crispy Parmesan Potatoes (Printer-Friendly Version)
Crispy Yukon Gold potatoes with a golden Parmesan crust and rich garlic flavor to elevate any meal.
# Required Ingredients:
→ Potatoes
01 -
454 grams mini Yukon Gold potatoes, halved
→ Seasoning
02 -
30 milliliters olive oil
03 -
1 tablespoon dried parsley
04 -
1 tablespoon garlic powder
05 -
2.5 milliliters sea salt
06 -
2.5 milliliters ground black pepper
→ Topping
07 -
60 grams unsalted butter, melted
08 -
150 grams freshly grated Parmesan cheese
# Step-by-Step Instructions:
01 -
Set the oven to 220°C to prepare for baking.
02 -
Wash and halve the mini Yukon Gold potatoes. Score the cut side of each potato with a crosshatch pattern, ensuring not to cut too deeply to maximize crispiness.
03 -
In a large mixing bowl, combine olive oil, dried parsley, garlic powder, sea salt, and ground black pepper. Toss the halved potatoes until evenly coated.
04 -
Pour melted butter evenly into a 23x33 cm baking dish. Sprinkle the freshly grated Parmesan cheese over the butter in a uniform layer.
05 -
Place the seasoned potatoes cut-side down onto the Parmesan layer, pressing gently to ensure good contact for optimal crust formation.
06 -
Bake for 25-30 minutes until the potatoes are tender inside and the Parmesan crust is golden brown and crispy.
07 -
Allow the potatoes to rest for 5 minutes post baking. Carefully lift them using a spatula to retain the crust and serve warm.
# Handy Cooking Tips:
01 -
Use freshly grated Parmesan cheese for the best flavor and texture. Ensure potatoes are arranged without overcrowding to achieve optimal crispiness.