Description
Crispy Parmesan Potatoes are a game-changer! Learn my simple method for irresistible, crunchy potatoes with a cheesy crust. Perfect for any meal.
Ingredients
Scale
- Base Potatoes:
- 1.5 lbs small potatoes (Yukon Gold or red baby potatoes), scrubbed and sliced 1/4-inch thick
- Cheesy Crust:
- 1 cup freshly grated Parmesan cheese
- Flavor Boosters:
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp freshly ground black pepper (or to taste)
- Finishing Touch:
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Prep Your Spuds:: First things first, get those potatoes washed and dried really well. I usually give them a good scrub under cold water. Then, slice them into about 1/4-inch thick rounds. This even thickness is crucial for consistent crispiness, hon. I remember one time I rushed it, and some were burnt while others were still soft. Take your time here; it makes all the difference for truly Crispy Parmesan Potatoes. You want them uniform so they cook evenly and crisp up just right.
- Season and Toss:: Now, grab a large bowl. Toss your sliced potatoes with a good drizzle of olive oil, the garlic powder, dried oregano, salt, and black pepper. Get your hands in there and really mix them up! You want every single potato slice coated. This is where the magic starts to happen, smelling all fragrant even before cooking. I sometimes add a little extra olive oil if they look a bit dry; it helps the cheese stick later and ensures maximum crispiness.
- The Parmesan Base:: This is the fun part for our Crispy Parmesan Potatoes! Line a large baking sheet with parchment paper – seriously, don’t skip the parchment, I learned that the hard way. Sprinkle a generous, even layer of freshly grated Parmesan cheese over the parchment. Think of it as a cheesy bed for your potatoes. The more even the layer, the more consistent that delicious crispy crust will be. This step is what makes them so unique!
- Arrange the Potatoes:: Carefully arrange your seasoned potato slices in a single layer over the Parmesan. Overlap them slightly if you need to, but try to get as much potato-to-Parmesan contact as possible. This is where that incredible cheesy crust forms. I usually start from one end and work my way across, making sure no potato is left behind. Don’t pile them up, or they’ll steam instead of crisp, and we want crunchy Crispy Parmesan Potatoes!
- Bake to Golden Perfection:: Pop that baking sheet into a preheated oven at 400°F (200°C) for about 20-25 minutes. You’re looking for golden-brown edges and for the cheese to be deeply golden and bubbly. My kitchen starts smelling absolutely divine around this point – that toasty cheese and garlic aroma is just irresistible. Keep an eye on them; ovens vary, so yours might need a minute more or less to achieve that perfect crisp. This is where the Crispy Parmesan Potatoes truly shine!
- The Big Flip & Serve:: Here’s the moment of truth! Once they’re golden and crispy, carefully remove the baking sheet from the oven. Let them cool for just a minute or two – this helps the cheese release from the parchment. Then, using a wide spatula, gently scrape the Crispy Parmesan Potatoes off the parchment, flipping them over so the glorious cheesy crust is facing up. Garnish with fresh parsley if you like. Serve them immediately, because honestly, they’re best hot and fresh from the oven!