Crispy Parmesan Potatoes

If the potato isn’t perfectly crispy on the outside and soft and creamy on the inside, we don’t want it. This recipe is inspired by our friend Nicole @kalejunkie and we couldn’t resist re-creating this mouth-watering combo – baked baby potatoes nestled in a layer of salty, crunchy parmesan cheese. Come onnnnnn! Once you’ve tried these crispy parmesan potatoes, you won’t want to have potatoes any other way, we promise you!

What stands out

Not only are these potatoes aesthetically pleasing, making them a side for a gathering or holiday spread, but they are incredibly quick and straightforward to make. Prep time takes only 10 minutes and your oven will take care of the rest.

How to Prepare

Preheat the oven to 400F. Cut the potatoes in half, then add them to a bowl with the olive oil and seasonings and mix well.

In a separate dish add an even layer of grated Parmesan cheese to the bottom.

Arrange the potatoes nicely and tightly, flat side down, until the dish is full.

Bake in a preheated 400°F oven for 30 to 35 minutes or until the potatoes are soft. Mine took exactly 35 minutes.

Let them cool until the cheese is hard and crispy; loosen the sides with a spatula and serve!

We love serving these with sour cream on the side and dipping that crispy potato crust!

Kitchen tip

It’s important to cool the potatoes before serving so that the cheese can harden and create a crispy layer on the bottom.

Swaps

Make this recipe your own by implementing one or more of these variations and substitutions:

• Feel free to experiment with different spices and herbs by adding herbs like rosemary, thyme or dried parsley to the olive oil mix.
• Adding a bit of cayenne or dried red pepper flakes to the oil mixture will give these potatoes a spicy kick.
• The options for potatoes are limitless. Feel free to use different types of potatoes including sweet potatoes, russet, fingerling or Yukon gold. Any potato will work as long as you chop it into bite-sized pieces and lay a flat side down.
• Try different cheese variations by using cheddar, mozzarella, or a blend of cheeses instead of parmesan.
• For a vegan version use a combination of nutritional yeast and breadcrumbs instead of the parmesan cheese.

Serve it with

• These are best served with a dip like our Tzatziki or Healthy Green Goddess Dip.
• Serve these potatoes along with any protein, like our Juicy Chicken Breast or Hot Honey Barbecue Wings.

Questions

Can we use other types of potatoes for this recipe?

You most certainly can! The options for potatoes are limitless. Feel free to use different types of potatoes, including sweet potatoes, russet, fingerling or Yukon gold. Any potato will work as long as you chop it into bite-sized pieces.

is it necessary to peel the potatoes?

No, it’s not necessary to peel the potatoes. Leaving the skin on can add extra texture and nutrients to the dish. Just make sure to wash and scrub them thoroughly before cutting and cooking.

Can we use a different type of cheesE?

You can try different cheese variations by using cheddar, mozzarella, or a blend of cheeses instead of parmesan.

can we make this recipe vegan?

For a strong vegan version, use a combination of nutritional yeast and breadcrumbs instead of the parmesan cheese.

How do we know the potatoes are done?

Check the potatoes’ doneness by inserting a fork or knife into them. They should be tender. Additionally, the edges of the cheese will turn golden brown and crispy.

Ingredients

Makes 4 servings

• 16 mini potatoes, halved (called little yellows)
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• fresh chopped thyme, optional
• ¾ cup parmesan cheese, finely grated and good quality

Equipment

• Brownie Dish
• Nakiri Knife
• Mixing Bowls
• Measuring Cups + Spoons

Method

1. Preheat the oven to 400F. Cut the potatoes in half, add them to a bowl with the olive oil and seasonings. Mix well.
2. In a separate dish (8 by 8), add an even layer of grated Parmesan cheese to the bottom.
3. Arrange the potatoes nicely and tightly, flat side down, until the dish is full.
4. Bake in a preheated 400°F oven for 30 to 35 minutes or until the potatoes are soft. Mine took exactly 35 minutes.
5. Let them cool until the cheese is hard and crispy, loosen the sides with a spatula and serve onto a plate!
6. We love serving these with sour cream on the side and dipping that crispy potato crust!