Parmesan Crusted Potatoes
Parmesan crusted potatoes are roasted on a sheet pan, cut side down in melted butter and cheese for a crispy, golden crust on the bottom and a tender, creamy center. Just a handful of ingredients you probably already have, with very little hands-on time.
Servings 4 servings
Ingredients
- 2 pounds baby potato medley
- ½ cup unsalted butter
- 1 cup grated Parmesan
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh parsley for garnish
Instructions
- Preheat the oven to 425°F. Scrub and dry 2 pounds baby potato medley very well. Ensure the potatoes are dry. Cut in half lengthwise.
- Add ½ cup unsalted butter to a sheet pan and melt it in the oven. Tilt it around so it evenly coats the bottom.
- Sprinkle 1 cup grated Parmesan and 1 teaspoon garlic powderevenly over the butter, covering the pan in a thin, even layer.
- Place the potatoes cut side down directly onto the Parmesan layer, pressing gently so the cut side makes good contact with the cheese. Season lightly with ½ teaspoon sea salt and ¼ teaspoon black pepper. Drizzle with 1 tablespoon extra virgin olive oil.
- Roast for 25-30 minutes, until the potatoes are fork tender and the Parmesan on the bottom has turned deep golden and crisp.
- Let the pan sit for a minute or two before removing the potatoes, this helps the crispy Parmesan release cleanly instead of tearing. Use a thin spatula to lift them off the pan, cheese side up. Garnish with 1 tablespoon fresh parsley.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 400°F for 8-10 minutes, or in a skillet cut side down over medium heat to re-crisp the cheese. These don't freeze well since the cheese layer gets soggy once thawed, so plan to finish them within the week.
Helpful Tips:
- Don't overcrowd the potatoes. Give them space on the pan so the cheese crisps instead of steaming.
- Preheat the oven fully. A hot 425°F oven is what crisps the Parmesan instead of just melting it.
- Press potatoes down firmly. Good contact with the cheese layer is what makes it stick when you lift them.
- Let the pan rest before lifting. A minute or two keeps the crust from tearing.
Nutrition
Calories: 517kcal | Carbohydrates: 43g | Protein: 12g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 746mg | Potassium: 1024mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 46mg | Calcium: 258mg | Iron: 2mg