Crispy Italian Potatoes (Print Version)
Baby potatoes with a crispy pecorino crust baked until golden and flavorful.
# Ingredients:
Potatoes
01 -
3 lbs baby potatoes
02 -
2 tsp white wine vinegar
03 -
1-2 tbsp olive oil
04 -
Salt and pepper, to taste
Crust
05 -
1/3 cup grated pecorino cheese
06 -
1/3 cup breadcrumbs
07 -
1 tsp garlic powder
08 -
1 tsp onion powder
09 -
1 tsp paprika
10 -
1 tsp salt
11 -
1/3 cup olive oil
Topping
12 -
2 tbsp grated pecorino cheese
13 -
1 tbsp breadcrumbs
14 -
Olive oil spray
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Prepare a large rimmed baking sheet.
02 -
Fill a large pot halfway with water and bring to a boil. Add white wine vinegar and potatoes. Boil for 8–10 minutes until just fork tender, then drain and cool slightly.
03 -
Once cool enough to handle, halve the potatoes. Toss gently in a bowl with 1 to 2 tablespoons olive oil, salt, and pepper to taste.
04 -
Combine pecorino, breadcrumbs, garlic powder, onion powder, paprika, salt, and 1/3 cup olive oil in the baking sheet. Mix thoroughly with fingers until a paste forms, then spread evenly across the sheet.
05 -
Place potato halves cut side down on the crust mixture. Sprinkle with 2 tablespoons pecorino cheese and 1 tablespoon breadcrumbs. Lightly spray with olive oil.
06 -
Bake at 425°F (220°C) for 20 minutes. Increase oven temperature to 450°F (232°C) and continue baking for 10–15 minutes until golden and crisp.
# Notes:
01 -
Use a large rimmed baking sheet to contain the crust mixture, preventing spills and encouraging even browning.