Crispy Garlic Parmesan Crusted Potatoes
- Yield: 8 1x
- Category: Side Dish
Ingredients
Scale
- 1 pound of mini Yukon Gold potatoes (halved)
- 2 tablespoons of olive oil
- 1 tablespoon of dried parsley
- 1 tablespoon of garlic powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/4 cup of unsalted butter (melted)
- 1 1/2 cups of freshly grated Parmigiano Reggiano cheese
Instructions
- To start, preheat your oven to 425 degrees F. Wash the potatoes and cut them in half, then score them with a sharp knife into a diamond shape. Toss the potatoes in a bowl with olive oil, parsley, garlic powder, and salt.
- Next, grate the Parmigiano Reggiano cheese and pour the melted butter on top, mixing until you have a thick paste. Spread this mixture evenly in a large baking dish.
- Now, take each potato half and press it into the cheese mixture, cut side down. Repeat until all the potatoes are in the dish. Bake for 25-26 minutes until golden brown and crispy.
- Once done, remove from the oven and let the potatoes rest for 10 minutes to allow the cheese to harden. Then, use a spatula to remove them from the pan, break them into pieces, and enjoy these irresistible treats!
