The Viral Parmesan Crusted Potatoes
The Viral Parmesan Crusted Potatoes
Ingredients
- 1 pound mini gold potatoes, chopped in half and scored
- 1/4 cup butter, melted
- 1/2 teaspoon garlic
- 1/2 teaspoon Italian seasoning
- 1/3 cup Parmesan cheese, for paste
- 1/4 cup Parmesan cheese, for topping
- as needed fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 425°F.
⏱️ 10 min•🌡️ 425
- 2
Pour the 1 pound of mini gold potatoes into a colander and rinse them thoroughly under cold running water.
⏱️ 1 min
- 3
Transfer the washed potatoes to a cutting board. Carefully chop each mini gold potato in half. Then, using a knife, score the cut side of each potato by making several shallow cross-hatch cuts. This will help the potatoes absorb flavor and create a crispy crust.
⏱️ 7 min
- 4
In an 8x8 inch oven-safe dish (or a similar sized dish), combine the 1/4 cup of melted butter, 1/2 teaspoon of garlic, 1/2 teaspoon of Italian seasoning, and 1/3 cup of Parmesan cheese.
⏱️ 2 min
- 5
Mix these ingredients well in the dish to form a cheesy paste. Ensure all ingredients are evenly incorporated.
⏱️ 1 min
- 6
Place the chopped and scored potatoes snugly into the cheesy paste in the dish. Make sure the cut and scored side of the potatoes are facing down into the paste, allowing them to get fully coated and crispy.
⏱️ 3 min
- 7
Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top of the potatoes.
⏱️ 1 min
- 8
Bake the potatoes for 35 minutes in the preheated oven. The potatoes should be tender and have a golden, crispy Parmesan crust.
⏱️ 35 min•🌡️ 425
- 9
Once baked, carefully remove the dish from the oven. For an optional garnish, sprinkle with fresh chopped parsley before serving.
Kitchen Tools
Nutrition Facts (per serving)
The Viral Parmesan Crusted Potatoes
- 1 pound mini gold potatoes, chopped in half and scored
- 1/4 cup butter, melted
- 1/2 teaspoon garlic
- 1/2 teaspoon Italian seasoning
- 1/3 cup Parmesan cheese, for paste
- 1/4 cup Parmesan cheese, for topping
- as needed fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 425°F.
⏱️ 10 min•🌡️ 425 - 2
Pour the 1 pound of mini gold potatoes into a colander and rinse them thoroughly under cold running water.
⏱️ 1 min - 3
Transfer the washed potatoes to a cutting board. Carefully chop each mini gold potato in half. Then, using a knife, score the cut side of each potato by making several shallow cross-hatch cuts. This will help the potatoes absorb flavor and create a crispy crust.
⏱️ 7 min - 4
In an 8x8 inch oven-safe dish (or a similar sized dish), combine the 1/4 cup of melted butter, 1/2 teaspoon of garlic, 1/2 teaspoon of Italian seasoning, and 1/3 cup of Parmesan cheese.
⏱️ 2 min - 5
Mix these ingredients well in the dish to form a cheesy paste. Ensure all ingredients are evenly incorporated.
⏱️ 1 min - 6
Place the chopped and scored potatoes snugly into the cheesy paste in the dish. Make sure the cut and scored side of the potatoes are facing down into the paste, allowing them to get fully coated and crispy.
⏱️ 3 min - 7
Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top of the potatoes.
⏱️ 1 min - 8
Bake the potatoes for 35 minutes in the preheated oven. The potatoes should be tender and have a golden, crispy Parmesan crust.
⏱️ 35 min•🌡️ 425 - 9
Once baked, carefully remove the dish from the oven. For an optional garnish, sprinkle with fresh chopped parsley before serving.