Description
These Crispy Garlic Parmesan Crusted Potatoes are a golden, cheesy delight with a savory garlic and herb flavor. Mini Yukon Gold potatoes are halved and coated with olive oil, garlic powder, parsley, salt, and pepper, then pressed into a melted butter and Parmigiano Reggiano crust and baked to perfection. The result is a crispy, flavorful side dish perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 lb Mini Yukon Gold Potatoes, halved
- 2 tbsp Olive Oil
- 1 tbsp Dried Parsley
- 1 tbsp Garlic Powder
- ½ tsp Sea Salt
- ½ tsp Ground Black Pepper
For the Crust
- ¼ cup Unsalted Butter, melted
- 1½ cups Parmigiano Reggiano, freshly grated
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the potatoes.
- Toss Potatoes: In a large bowl, combine the halved mini Yukon Gold potatoes with olive oil, dried parsley, garlic powder, sea salt, and ground black pepper. Toss until potatoes are evenly coated in the seasoning.
- Prepare Baking Dish: Pour the melted unsalted butter into the bottom of a baking dish. Sprinkle the freshly grated Parmigiano Reggiano evenly over the melted butter, creating a cheese layer.
- Press Potatoes Into Cheese: Take each potato half and press the cut side down firmly into the cheese layer so that the cheese sticks to the potatoes.
- Bake: Place the baking dish in the preheated oven and bake for 25–30 minutes until the cheese turns golden and forms a crispy crust on the potatoes.
- Cool and Serve: Allow the potatoes to cool for a few minutes, then gently flip them over and serve immediately for best texture and flavor.
Notes
- Use mini Yukon Gold potatoes for the best creamy texture and size.
- Ensure the cheese layer is evenly spread for an even crust.
- You can substitute Parmigiano Reggiano with Pecorino Romano for a sharper taste.
- Letting the potatoes cool slightly before flipping helps keep the crust intact.
- Great as a side dish with grilled meats or a fresh salad.
