Roasted Garlic Butter Parmesan Potatoes with Crispy Edges (Print version)
Golden roasted potatoes with a crispy parmesan crust and garlic butter flavor. Baked in one pan for an easy side.
# Ingredients:
For the potatoes
01 -
1.5 lb (750 g) baby Yukon Gold potatoes, halved lengthwise
02 -
1 tablespoon olive oil, plus more for drizzling
For the parmesan crust
03 -
1/2 cup (50 g) finely grated sandy parmesan (refrigerated store-bought)
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon dried oregano
06 -
1/2 teaspoon paprika
07 -
1/4 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
2 tablespoons salted butter, melted
To serve
10 -
2 tablespoons chopped fresh parsley
11 -
Flaky sea salt
# Instructions:
01 -
Heat your oven to 400°F (200°C). Melt butter in a 9x13 inch glass or metal baking dish, then tilt the pan to coat the base with a thin layer of olive oil.
02 -
In a small bowl, combine the sandy parmesan, garlic powder, oregano, paprika, salt, and pepper. Scatter this mixture evenly across the oiled base without pressing it down.
03 -
Halve the baby potatoes and place them cut-side down on the cheese layer. Press each half firmly so the surface makes full contact with the parmesan.
04 -
Bake for 35 to 40 minutes until the potatoes are tender and the parmesan crust is a deep golden brown. You can peek through the glass to check the color.
05 -
Let the pan sit for 5 minutes so the crust can set. Use a thin spatula to cut between clusters, then flip the potatoes cheese-side up onto a platter.
06 -
Sprinkle with chopped parsley and an extra pinch of flaky salt. Serve hot as a side or with a sour cream dip.
# Good to know:
01 -
Best served hot while the crust is crisp.
02 -
Use a glass pan to monitor browning through the bottom.