Description
Deliciously crispy on the outside and tender on the inside, these Parmesan potatoes are sure to be a hit at any family gathering.
Ingredients
- 6-8 medium Yukon Gold or Russet potatoes (Yukon Gold recommended)
- ½ cup freshly grated Parmesan cheese (preferably Parmigiano Reggiano)
- 2 tbsp olive oil or melted butter
- 1 tsp garlic powder (or 2 cloves fresh minced garlic)
- 1 tsp paprika (smoked paprika recommended)
- Salt and pepper to taste
- Fresh parsley or thyme for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Scrub the potatoes under running water. You can peel them if desired, but leaving the skins on adds great texture.
- Cut the potatoes into ½-inch wedges. Soak the wedges in cold water for about 10 minutes, then drain and pat them dry completely.
- Toss the potatoes with olive oil or melted butter, garlic powder, paprika, salt, and pepper until evenly coated.
- Arrange the potato wedges in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 25 minutes undisturbed.
- After 25 minutes, flip the potatoes. Sprinkle them evenly with the freshly grated Parmesan cheese.
- Return the tray to the oven and bake for an additional 15-20 minutes until the potatoes are deeply golden and crispy.
- For an extra crispy finish, broil the potatoes for 1-2 minutes. Watch carefully to prevent burning.
- Remove them from the oven and garnish with fresh herbs and additional Parmesan if desired. Serve immediately.
Notes
Customize with your favorite herbs and spices. Serve with dipping sauces for an added flavor boost.
