Crispy Parmesan Potatoes
Calories per serving: 176
1/3 cup pre-grated Parmesan cheese (see in notes)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
2 tablespoons melted, salted butter divided
2 pounds baby potatoes halved lengthwise
Optional garnish and serving suggestion:
2 tablespoons thinly sliced chives
2/3 cup sour cream
Preheat oven to 400˚F.
In a small bowl stir together cheese, garlic powder, paprika, and black pepper.
Brush 1 tablespoon melted butter into the bottom of a glass 10”x14” baking dish.
Sprinkle cheese mixture evenly over brushed butter, in the baking dish.
Press cut-side of potatoes into the cheese mixture (trying not to move the potatoes once they are set down).
Carefully brush tops of potatoes with remaining butter and season with salt if you want(but I found that the extra salt isn’t needed due to the salt in the butter and cheese).
Roast potatoes for 28-32 minutes or until tops have wrinkled and potatoes are just fork tender.
Remove from oven and break apart any Parmesan crisp pieces connecting the potatoes together.
Transfer potatoes to a platter and top with chives. Serve with sour cream for dipping if you want!
Pre-grated Parmesan cheese that you find in the refrigerated section of the grocery store. Do not freshly grate the Parmesan for this recipe. The pre-grated Parmesan melts and sticks to the potatoes the best and creates the best cheese blanket, which is just what you want! (Denise's note: I grated my Parmesan using a microplaner similar to this one. I would be interested in using the pregrated product to see the difference, but I was very happy with the way mine turned out.)
Press the potatoes into the Parmesan mixture, don’t move them around. This will ensure a full and even coating of the Parmesan is crusted onto the potatoes.
It’s important to use potatoes similar in size for this dish to ensure even roasting.
Add some herbs and/or other spices to the Parmesan mixture. we like adding cumin for a smoky kick or rosemary and thyme for an earthy flavor!
Add a teaspoon of honey to the remaining butter mixture for a sweet touch.
Serve the potatoes with ketchup, ranch, bbq sauce, or honey mustard instead of sour cream for dipping.
The potatoes really taste the best when they’re eaten fresh from the oven, but if you have leftovers, you can reheat them in the oven.
To reheat the potatoes:
Preheat oven to 350˚F. Place Parmesan potatoes in a baking dish, cut-side down and cover baking dish tightly with foil. Roast for 10 minutes until heated through. Uncover and flip potatoes so they’re cut-side up. Lightly sprinkle with a little more Parmesan, salt and pepper. Continue to roast for an additional 5 minutes. Remove from heat and enjoy!
I have made these! They are very good!ReplyDelete
That's great, I'm glad you enjoyed them :)Delete
wow that sounds easy and delicious. Always trying to find different ways to do vegetables because the other person in this house doesn't like vegetables.ReplyDelete
Thank you Diane, it's fun to try different ways, I was glad I found this recipe :)Delete
They do sound good. Like diane b I share the home with someone who doesn't like vegies. He would make an exception for these I think.ReplyDelete
Thanks Sue, the potato is so versatile and I know my dear other half would enjoy this recipe. I will be making it for him soon :)Delete
Looks mighty tasty!!! It would make a great snack food too, I think.ReplyDelete
Very much so Anni, I am going to try it that way next time :)Delete
They look and sound delicious.ReplyDelete
Thank you Ann, they really were very yummy :)Delete
They do look good, thanks for sharing. Take care, have a wonderful week!
Hi Eileen, you are very welcome and you take care and have a wonderful weekend also :)Delete
Another busy week here but I would love to get time enough to make this dish!ReplyDelete
A serious yum!
Thanks Donna, glad you like the sound of it. Hugs!Delete
With Parmesan, these have got to be GOOD!ReplyDelete
My thoughts exactly when I first saw this recipe :)Delete
Wow, that sounds great. Wonderful variation for potatoes.ReplyDelete
Thank you Gigi, it's a delicious variation :)Delete
These look seriously good! I will have to give them a try, but I'll pass on the red meat accompaniment.ReplyDelete
Thank you David, glad you like the sound of it and yes, it's easy to pass on that steak. I can eat these on their own :)Delete
I couldn't eat them because of the cheese, but they do look delicious!ReplyDelete
Hi Nikki, to my mind potatoes are good any which way :) My Mum would make them for supper with baked beans on the top, still a favorite of mine.Delete
Those look very good. I'm always looking for something different with potatoes This looks good and pretty easy.ReplyDelete
Thanks Jeanie, not only good but fast preparation time :)Delete
A definite keeper! I like the whole menu in fact!! Thank you. I was surprised about the parmesan recommendation as we are overly proud of ourselves these days because we always grate our own (can't believe how years ago I used to use the kind in the green jar). I've never even noticed the refrigerated kind, though I'm sure it's there. But I wonder if it wouldn't be the same thing if one grated theirs finely and left it in the refrigerator for a day or two? (Make extra when I have pasta one day?)ReplyDelete
Hi Sallie, you are very welcome. I agree about the parmesan, that took me by surprise as I have been trying to buy things fresh and not overly processed. I never thought of using fresh parmesan years ago, always opting for the green jar. That's an excellent idea on the finely grated in the fridge. I'll try that next time. Making extra from your pasta too! Thanks for the tips!Delete
Yum.. they look deeeelicious.ReplyDelete
Thank you Hena, so glad you like this recipe :)Delete
cheese and potatoes are fabulous!ReplyDelete
Oh yes, a winning combination :)Delete
We like Parmesan Crusted Cauliflower
All the best Jan
Thank you Jan and thank you also for the recipe link. Going to give that a try :) All the best to you too!Delete
They look delicious and satisfying.ReplyDelete
Thank you Ellen, happy you think so :)Delete
i have seen this recipe on IG and i really want to try it. yours look amazing!!ReplyDelete
Wonderful! Please let me know what you think of it. Thanks Debbie :)Delete
I would enjoy that.ReplyDelete
Great! Thanks William :)Delete
Hello :=) This looks sooo good, and I'm going to try it out tomorrow as I have all the ingredients Thank you.:=)ReplyDelete
Wonderful! I hope you enjoy it as much as we did :)Delete