Description
These Viral Crispy Garlic Parmesan Crusted Potatoes feature mini Yukon Gold potatoes halved and scored, then coated with a flavorful mixture of olive oil, garlic, and herbs before being pressed into a buttery, cheesy Parmigiano Reggiano crust and baked until irresistibly crispy. Perfect as a savory side dish or party snack, these potatoes offer a crunchy, cheesy exterior with a tender, flavorful interior.
Ingredients
Scale
Potatoes and Seasoning
- 1 Pound Mini Yukon Gold Potatoes (halved)
- 2 Tablespoons Olive Oil
- 1 Tablespoon Dried Parsley
- 1 Tablespoon Garlic Powder
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Ground Black Pepper
Cheese Mixture
- 1/4 Cup Unsalted Butter (melted)
- 1 1/2 Cups Parmigiano Reggiano (freshly grated)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the optimal temperature for crisping the potatoes.
- Wash and Chop Potatoes: Thoroughly wash the mini Yukon Gold potatoes to remove any dirt, then carefully cut each potato in half to expose the cut side for the crust.
- Score Potatoes: Using a sharp knife, cut diagonal lines into the cut side of each potato, creating scores that help the flavors penetrate deeply and increase crispiness.
- Toss Potatoes in Seasoning: Place the halved and scored potatoes in a large bowl. Add olive oil, dried parsley, garlic powder, sea salt, and ground black pepper. Toss well to ensure all potatoes are evenly coated with the seasoning blend.
- Mix Cheese and Butter: In a separate bowl, grate the Parmigiano Reggiano cheese finely. Pour the melted unsalted butter over the cheese and mix thoroughly until it forms a thick paste-like consistency.
- Transfer Paste: Spoon the cheese and butter mixture into a large baking dish and spread it evenly across the bottom to create the base for the potato crust.
- Place Potatoes: Arrange the seasoned potatoes cut-side down on top of the cheese mixture in the baking dish, pressing them down gently so they adhere and form a crust. Repeat until all potatoes are placed.
- Bake Potatoes: Bake in the preheated oven for 25 to 26 minutes, or until the potatoes are golden and the cheese crust is crispy and set.
- Rest Potatoes: Remove the dish from the oven and allow the potatoes to rest for 10 minutes. This rest time lets the cheese crust harden further and enhances the texture.
- Serve and Enjoy: Use a spatula to carefully lift the crispy potatoes from the dish. Serve warm as a delicious side dish or appetizer and enjoy the irresistible garlic and parmesan flavors.
Notes
- Mini Yukon Gold potatoes are ideal due to their size and buttery texture; regular potatoes can be used but may require longer cooking time.
- Scoring the potatoes helps absorb flavors and increases crispiness.
- Ensure the parmesan used is freshly grated Parmigiano Reggiano for authentic flavor.
- You can adjust the garlic powder and salt according to your taste preferences.
- These potatoes pair well with a fresh green salad or alongside grilled meats.
- Store leftovers in the refrigerator and reheat in an oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 150g)
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg
Keywords: crispy potatoes, garlic parmesan potatoes, baked potatoes, side dish, Yukon Gold potatoes, easy potato recipe, cheesy potatoes
