Crispy Parmesan Potato Halves (Print Version)
# Ingredients:
→ Potatoes
01 -
1 pound mini Yukon Gold potatoes, halved
02 -
2 tablespoons olive oil
03 -
1 tablespoon dried parsley
04 -
1 tablespoon garlic powder
05 -
1/2 teaspoon sea salt
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1/2 teaspoon ground black pepper
07 -
1/4 cup unsalted butter, melted
08 -
1 1/2 cups freshly grated Parmesan cheese
# Instructions:
01 -
Crank your oven up to 425°F. This high heat is what's gonna give us that amazing crispy cheese crust.
02 -
Cut those little Yukon Golds in half, then take a knife and score the cut sides with a crosshatch pattern - like a little tic-tac-toe board. Don't go too deep, just enough to create some grooves for all that flavor to sink in.
03 -
Grab a big bowl and mix up your olive oil with the dried parsley, garlic powder, salt, and pepper. Toss those potato halves in and get them all coated in that seasoning mixture. Make sure every little spud gets some love.
04 -
Pour that melted butter all over the bottom of your baking dish, tilting it around so it covers everything. Then sprinkle all that freshly grated Parmesan in an even layer right on top of the butter. This is gonna be our crispy magic layer!
05 -
Place each potato half cut-side down onto that cheesy layer. Press them down a bit so they really make good contact with the Parmesan. This is super important for getting that amazing crust to stick to your potatoes.
06 -
Slide the baking dish into your hot oven and let them roast for about 25-30 minutes. You're looking for tender potatoes and a gorgeous golden-brown cheese crust on the bottom.
07 -
Let everything cool down for about 5 minutes (I know it's hard to wait!). Then use a spatula to carefully lift each potato, making sure that beautiful Parmesan crust stays attached. Serve them crust-side up so everyone can see that golden cheesy goodness!
# Notes:
01 -
The crosshatch scoring isn't just for looks - it helps the potatoes absorb all those amazing flavors while they cook.
02 -
Don't skimp on the resting time - those 5 minutes help the cheese crust set up so it sticks to the potatoes instead of the pan.
03 -
Pre-grated Parmesan won't work nearly as well here - the anti-caking agents prevent it from melting into that perfect crispy crust.