Crispy Parmesan Potatoes
Turn simple Yukon Golds into Parmesan Potatoes with grated Parmesan, garlic, and oregano, baked until golden and crispy with a delicious cheese crust and tender, creamy centers.
Servings: 4 servings
Ingredients
- 1 ½ lbs. Yukon Gold potatoes
- ¾ teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¾ teaspoon ground black pepper
- ¾ cup grated Parmesan cheese divided
- ¼ cup olive oil
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set it aside.
- Wash the potatoes and dry them with a kitchen towel. Slice each potato in half, then score the cut sides with diagonal slits without cutting all the way through. Set aside.
- In a large bowl, combine the oregano, onion powder, garlic powder, salt, black pepper, half of the Parmesan cheese, and olive oil. Mix well.
- Add the scored potatoes to the bowl and coat them well with the Parmesan mixture.
- Place the remaining Parmesan cheese on a plate and dip the scored side of each potato half into the cheese.
- Transfer the potatoes to the greased baking dish with the scored sides facing down.
- Bake for 35–40 minutes until the potatoes are cooked through and the Parmesan crust is golden and crispy.
- Once the potatoes are cooked, season them with crushed red pepper flakes and garnish with chopped fresh parsley.
- Serve the Parmesan-crusted potatoes with sour cream.
Notes
An oven-safe cast iron skillet works as an alternative to a baking dish. Arrange the potatoes cut-side down in a single layer.
Nutrition
Calories: 230kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 519mg | Potassium: 321mg | Fiber: 2g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 15mg | Calcium: 128mg | Iron: 1mg