How To Make Perfecting Crispy Parmesan Potatoes

Indulge in “Golden Delight: Crispy Crunchy Parmesan Potatoes,” a side dish that promises to elevate your dining experience with its irresistibly crispy exterior and fluffy interior. These potatoes are tossed in a savory blend of Parmesan cheese, herbs, and spices, then roasted to achieve perfect golden crispness. Whether you’re looking to complement a main course or just want a delicious snack, these Parmesan potatoes are a crowd-pleaser that combines simplicity with gourmet flavor.

Why You’ll Love Crispy Crunchy Parmesan Potatoes:

• Perfectly Crispy: Achieves a mouthwatering crispy texture that’s hard to resist.
• Rich Flavor: Parmesan cheese adds a nutty, salty depth that enhances the natural taste of the potatoes.
• Versatile Side Dish: Complements a wide range of main courses, from steaks to salads.
• Easy to Prepare: Requires minimal prep and is straightforward enough for any home cook to master.

Ingredients Notes For Crispy Crunchy Parmesan Potatoes:

• Potatoes: Small to medium-sized, like Yukon Gold or red potatoes, sliced into thin rounds for maximum crispiness.
• Parmesan Cheese: Freshly grated for the best flavor and melting characteristics.
• Olive Oil: Helps to crisp up the potatoes and carry the flavors of the herbs and spices.
• Garlic Powder and Onion Powder: Provide a savory depth to the seasoning mix.
• Dried Herbs: Such as rosemary, thyme, or oregano, to add aromatic notes.
• Salt and Pepper: Essential for bringing out the flavors of the other ingredients.

Recipe Steps:

1. Preheat Oven: Set your oven to a high temperature, around 400°F (200°C), to ensure the potatoes get crispy.
2. Prepare the Potatoes: Wash, dry, and slice the potatoes into even rounds. Thinner slices will become more crispy.
3. Season: In a large bowl, toss the potato slices with olive oil, grated Parmesan, garlic powder, onion powder, dried herbs, salt, and pepper until evenly coated.
4. Arrange on Baking Sheet: Spread the potatoes in a single layer on a baking sheet lined with parchment paper, ensuring they don’t overlap too much.
5. Bake: Roast in the preheated oven until golden and crispy, about 25-30 minutes, flipping halfway through.
6. Serve: Remove from the oven, taste for seasoning adjustments, and serve hot.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
• Freeze: For longer storage, freeze cooked potatoes on a tray before transferring to a freezer bag, allowing you to reheat directly in the oven.

How To Make Perfecting Crispy Parmesan Potatoes

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Ingredients

 

• ▢ 2 pounds small potatoes Yukon gold or red potatoes work well, halved or quartered depending on size
• ▢ 1/4 cup olive oil
• ▢ 1/2 cup grated Parmesan cheese
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon dried rosemary
• ▢ Salt and black pepper to taste
• ▢ Fresh parsley chopped for garnish

Instructions

Preheat the Oven and Prepare the Baking Sheet:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Potatoes:

• Wash and dry the potatoes. Cut them into halves or quarters so that they are roughly the same size for even cooking.

Season the Potatoes:

• In a large bowl, toss the potatoes with olive oil until well coated.
• In a small bowl, mix together the grated Parmesan cheese, garlic powder, onion powder, thyme, rosemary, salt, and black pepper.
• Sprinkle the Parmesan mixture over the potatoes and toss until evenly coated.

Bake the Potatoes:

• Spread the potatoes out in a single layer on the prepared baking sheet, ensuring they are not overcrowded (this helps them become crispy).
• Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy. For extra crispiness, you can broil them for the last 2-3 minutes, watching closely to prevent burning.

Serve:

• Remove the potatoes from the oven and let them cool slightly on the baking sheet.
• Transfer to a serving dish and garnish with chopped fresh parsley.