Crispy Parmesan Potatoes (Print Version)

# Ingredients:

01 - 1 pound mini Yukon Gold potatoes, halved.
02 - 2 tablespoons olive oil.
03 - 1 tablespoon dried parsley.
04 - 1 tablespoon garlic powder.
05 - 1/2 teaspoon sea salt.
06 - 1/2 teaspoon ground black pepper.
07 - 1/4 cup melted unsalted butter.
08 - 1 1/2 cups freshly grated Parmigiano Reggiano.

# Instructions:

01 - Heat oven to 425°F. Wash and halve potatoes, score diagonal lines on cut sides.
02 - Toss potatoes with oil, parsley, garlic powder, salt and pepper until evenly coated.
03 - Mix grated Parmesan with melted butter to make paste. Spread in baking dish.
04 - Place potatoes cut-side down in cheese mixture, pressing gently.
05 - Bake 25-26 minutes, then let rest 10 minutes until cheese hardens.

# Notes:

01 - Scoring helps seasonings penetrate.
02 - Must use fresh grated Parmesan.
03 - Resting time creates crispy crust.

Back