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Parmesan Crusted Potatoes

Crispy Parmesan Crusted Potatoes That Will Steal the Show

Delight in these Crispy Parmesan Crusted Potatoes, a gluten-free side dish that enhances any meal with its irresistible crunch and cheesy flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 potatoes
Course: appetizers
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2-3 pieces Yukon Gold Potatoes Feel free to swap for baby red or fingerling potatoes if desired.
For the Cheese Crust
  • 1 cup Grated Parmesan Cheese Always use freshly grated for best results.
  • ½ cup Butter Melted; opt for olive oil as a dairy-free alternative if needed.
For Seasoning
  • to taste Garlic Parsley Salt Regular salt and minced garlic can be used as a substitute.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • oven

Method
 

Step-by-Step Instructions
  1. Begin by scrubbing 2–3 Yukon Gold potatoes under cold water to ensure they’re clean. Slice each potato in half lengthwise, revealing the creamy interior. Score the cut side in a diamond pattern.
  2. Sprinkle garlic parsley salt liberally over the scored cut sides of the potatoes and let them sit for a few minutes.
  3. In a mixing bowl, combine ½ cup of melted butter with 1 cup of freshly grated Parmesan cheese, stirring until you have a thick paste.
  4. Generously spread the Parmesan mixture over the cut sides of the potatoes and place them cut-side down on a baking sheet lined with parchment paper.
  5. Preheat your oven to 425°F (220°C) and bake the potatoes for 25-30 minutes until golden brown and crispy on top.

Nutrition

Serving: 1potatoCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 350IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze cooked potatoes and reheat in the oven for best results.

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