Golden Crispy Parmesan Garlic Potatoes (Printer-Friendly Version)
# What You'll Need:
→ For the Potatoes
01 -
1 pound mini Yukon Gold potatoes, halved
02 -
2 tablespoons olive oil
03 -
1 tablespoon dried parsley
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1 tablespoon garlic powder
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1/2 teaspoon sea salt
06 -
1/2 teaspoon ground black pepper
07 -
1/4 cup unsalted butter, melted
08 -
1 1/2 cups freshly grated Parmesan cheese
# Let's Cook!:
01 -
Set oven to 425°F (220°C).
02 -
Wash and halve mini potatoes. Score cut side of each potato with crosshatch pattern, not cutting too deep.
03 -
In large bowl, combine olive oil, dried parsley, garlic powder, salt, and pepper. Toss potatoes in mixture until evenly coated.
04 -
Pour melted butter into 9x13-inch baking dish, coating bottom evenly. Sprinkle grated Parmesan over butter in even layer.
05 -
Place seasoned potatoes cut-side down onto Parmesan layer. Press gently to ensure good contact between potatoes and cheese.
06 -
Bake for 25-30 minutes until potatoes are tender and Parmesan crust is golden brown.
07 -
Let rest 5 minutes. Carefully lift potatoes with spatula, keeping Parmesan crust intact. Serve warm.
# Cook's Notes:
01 -
Add red pepper flakes for extra kick
02 -
Use freshly grated Parmesan for best results
03 -
Scoring potatoes helps them absorb flavors