Crispy Garlic Parmesan Crusted Potatoes
This simple yet delicious recipe is all about mini Yukon Gold potatoes, a handful of ingredients, and a crispy, cheesy finish. It's no wonder this dish went viral! With butter and Parmesan, it’s sure to please everyone.
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Servings: 6
Notes
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
- ¼ cup Unsalted Butter, melted
- 1 ½ cups Freshly Grated Parmigiano Reggiano
Instructions:
- Preheat your oven to 425°F.
- Wash the mini potatoes and cut them in half. Use a knife to score the cut sides by making diagonal lines.
- Place the halved potatoes in a large bowl, then add olive oil, parsley, garlic powder, sea salt, and black pepper. Toss to coat the potatoes evenly.
- In a separate bowl, mix the melted butter with the grated Parmigiano Reggiano to form a thick paste.
- Spread the paste evenly across the bottom of a large baking dish using a spoon or spatula.
- Arrange the potatoes in the dish with the cut sides down, pressing them gently into the cheese paste. Repeat until all potatoes are placed in the dish.
- Bake the potatoes for 25-26 minutes.
- After baking, let them rest for 10 minutes to allow the cheese to harden.
- Use a spatula to lift the potatoes from the dish, serve, and enjoy!