Party spuds: Dip into bite-sized Crispy Parmesan Potatoes
Crispy Parmesan Roasted Potatoes are quick and easy to make and are the perfect side dish or appetizer for your holiday or anytime feast.
Baby gold potatoes are roasted to perfection in a mixture of Parmesan cheese flavored with garlic. When done, the potatoes have a soft, creamy interior with an amazing crispy, crunchy coating of Parmesan cheese.
These potatoes are delicious on their own, but they can also be served with a variety of dipping sauces, such as sour cream, ketchup, or ranch dressing. They are also a great side dish for roasted chicken, broiled fish, hamburgers, or grilled steak.
Only a handful of ingredients are needed to make these delicious potatoes.
The Potatoes: I like to use unpeeled baby gold potatoes or creamer potatoes that are between 1 and 2 inches in diameter. Sometimes, I also use baby red potatoes. The taste is the same. The potatoes will look different because of the color of the skin.
The Cheese: As the name implies, this recipe uses Parmesan cheese that has been finely grated. I prefer to use store-bought Parmesan cheese from the refrigerated section that is already grated because of its fine texture. You could also grate your own Parmesan cheese. However, I would caution against using the non-refrigerated Parmesan cheese.
The Seasonings: The seasonings for this recipe are simple: Kosher salt, black pepper, and garlic powder.
The Butter: The potatoes are roasted uncovered in melted unsalted butter that helps provide the crunch and the taste.
Crispy Parmesan Roasted Potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. Enjoy!
Easy Crispy Parmesan Roasted Potatoes
Serves 4 to 6
Ingredients
1 ½ pounds baby gold or baby red potatoes, cleaned and unpeeled
½ cup (2 ounces) finely grated Parmesan cheese, divided
¼ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
⅓ cup melted unsalted butter, divided
Directions
Preheat oven to 425°F.
Cut potatoes in half, lengthwise.
Reserve 1 tablespoon of Parmesan cheese. Add the remaining Parmesan cheese to a small bowl. Stir in the salt, pepper, and garlic powder.
Reserve 1 teaspoon of the melted butter. Add the remaining melted butter to a 9 x 13-inch baking dish. Tilt the dish to evenly distribute the butter. Sprinkle the Parmesan cheese mixture on top of the butter.
Place the potatoes cut side down onto the Parmesan cheese mixture, pressing to ensure that the Parmesan cheese mixture adheres to the cut side of the potato. Brush the potatoes with the reserved teaspoon of melted butter and sprinkle with the reserved tablespoon of Parmesan cheese.
Bake uncovered in preheated 425°F oven for 30 to 35 minutes or until the bottom of the potatoes are crispy and golden brown. Remove from oven; allow to sit for 5 minutes before serving.
Serve as an appetizer with sour cream or as a side dish.
Yield: 4 to 6 servings.
Recipe tips and tricks
The skin on the baby potatoes is thin, making it unnecessary to peel.
These potatoes are best eaten when first made. However, they can be made ahead of time and reheated, cheese side up, at 400°F for about 5 minutes or until fully heated.
If you end up with leftovers, allow them to come to room temperature and refrigerate covered. Place the leftover potatoes cheese side up on a baking pan and heat at 400°F for about 5 minutes or until the potatoes are fully heated.
Even if the potatoes are small, cutting them in half is best. The Parmesan cheese mixture can better adhere to the potato's cut side than the skin.
The potatoes should be placed in the baking dish uncooked. The oven temperature and time in the oven are all that is necessary to produce perfectly cooked potatoes.
Chula King is the blogger behind PudgeFactor.com.
This article originally appeared on Tallahassee Democrat: Recipe for Crispy Parmesan Roasted Potatoes makes an easy appetizer
