- With a delightful combination of Yukon Gold potatoes, melted butter, grated Parmesan cheese, and black pepper, these Crispy Parmesan Potatoes make a delicious side dish. Perfect as a tasty snack or a side dish that will impress a crowd!
Sundays meant family dinners when I was a child, and the highlight of the meal was always my grandmother’s Crispy Parmesan Potatoes. A recipe that transformed ordinary potatoes into a family heirloom, the crunch of the golden crust, the heady aroma of butter, and the sharp tang of Parmesan in every bite was a trip down memory lane. In the hopes that it would bring the same warmth to your table, I share this recipe with you today, spiced with love and remembrance.
Why You’ll Love Crispy Parmesan Potatoes
The simplicity and flavor of this Crispy Parmesan Potatoes recipe make it stand out. It turns commonplace things into a remarkable side dish.
The fluffy inside of Yukon Gold potatoes contrasts delightfully with their crunchy, golden outside.
These potatoes are irresistible to all ages because of the richness of flavor created by the marriage of sharp Parmesan cheese and luscious, melted butter.
This dish is also adaptable, matching well with any main course and a guaranteed hit with visitors at any event.
Ingredient Notes for the Crispy Parmesan Potatoes
Embarking on the journey of making Crispy Parmesan Potatoes, keep these ingredient notes in mind:
- Yukon Gold potatoes are selected for their delicious crisping and creamy texture. To guarantee even cooking and optimal surface area for crunchiness, cut them in half lengthwise.
- Butter: Melted, salted butter serves as a flavor-carrying agent, giving the potatoes a deep taste and helping to achieve that golden crust.
- Parmesan Cheese: When baked, grated Parmesan not only offers the ideal crispy topping but also imparts a nutty, pungent flavor.
- Black pepper is a basic but necessary condiment that balances the richness of the other components in the dish by adding a hint of complexity and fire.
How To Make Crispy Parmesan Potatoes
Let’s dive into the world of Crispy Parmesan Potatoes with these easy steps:
First, prepare the butter by melting it and then adding it to a 9 x 13 baking pan. A foundation of butter is essential for both flavor and crunch.
Combining Tastes Layer by Layer: Drizzle a generous amount of Parmesan cheese and black pepper over the melted butter. while a result, the potatoes will acquire layers of flavor while they bake.
Potato Arranging: Gently slide the potato halves into the butter, sliced side down. With this arrangement, the butter and cheese are exposed to their full potential, resulting in an exquisitely crispy exterior.
Baking Magic: Bake the potatoes for approximately 45 minutes at 400 degrees in a preheated oven. This turns them into crispy, golden treats with a fluffy inside.
The Final Touch: After taking the potatoes out of the oven, let them to rest in the pan for ten minutes. This resting time is a trick to improve crispness and gives flavors a chance to develop.
Storage Options
After enjoying the Crispy Parmesan Potatoes, here’s how to store any leftovers:
- Storage in the Refrigerator: For up to three days, place them in an airtight container and refrigerate. To restore the crispiness, reheat in the oven or air fryer.
- Option 1: Freeze the cooled potatoes on a baking sheet for extended storage, and then move them to a freezer-safe bag. They keep well for up to a month in the freezer and reheat straight from there for a crispy finish.
Variations and Substitutions
Experiment with these variations and substitutions to customize the Crispy Parmesan Potatoes:
- Other Potato Varieties: For a variation in texture and flavor, try Russets or Red potatoes.
- Cheese Varieties: For a distinct cheese profile, replace Parmesan with other hard cheeses like Asiago or Pecorino Romano.
- Herbs and Spices: To add even more flavor, add paprika or garlic powder, or herbs like thyme or rosemary.
- Dairy-Free Choice: Take use of plant-based butter and vegan Parmesan to satisfy dietary restrictions without sacrificing flavor.
