Crispy Parmesan Potato Halves
Crispy Parmesan Potato Halves
Ingredients
For the Crispy Potatoes
- 2 russet potatoes, medium
- as needed kosher salt
- as needed freshly ground pepper
- 1 tablespoon olive oil
- 1/2 cup finely shredded Parmesan cheese
- as needed sour cream, for serving
For the Garlic-Chive Butter
- 2 tablespoons salted butter
- 1 garlic clove, finely chopped
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat the oven to 425°F. Line a sheet pan with parchment paper.
⏱️ 10 min•🌡️ 425
- 2
Slice the russet potatoes in half lengthwise. Season the cut sides generously with kosher salt and freshly ground pepper.
⏱️ 2 min - 3
Add the olive oil to the parchment-lined sheet pan. Place the potato halves cut-side down and rub them gently in the oil to coat. Brush any excess oil onto the potato skins, then sprinkle the tops with a little more kosher salt and freshly ground pepper.
⏱️ 3 min
- 4
Bake for 45 minutes, or until the potatoes are tender when pierced with a fork and the bottoms are lightly golden brown.
⏱️ 45 min•🌡️ 425
- 5
Carefully remove the potatoes from the pan. Sprinkle the finely shredded Parmesan cheese onto the parchment paper in oval shapes where each potato half will sit (approximately 2 tablespoons per potato half).
⏱️ 2 min
- 6
Place the potato halves cut-side down directly onto the Parmesan cheese. Return the sheet pan to the oven and bake for about 10 more minutes, or until the cheese is melted, deeply golden brown, and crispy.
⏱️ 10 min•🌡️ 425
- 7
While the potatoes are finishing, prepare the garlic-chive butter. Add the salted butter and finely chopped garlic clove to a small microwave-safe bowl. Microwave for 15-20 seconds, or until the butter is melted. Alternatively, melt the butter in a small pan, add the garlic, and cook for 30 seconds until fragrant, then remove from the heat. Stir in the finely chopped fresh chives.
⏱️ 3 min
- 8
Once the potatoes are done, remove them from the oven. Cut a small slit into the cheese side of each potato half, then gently press on either side to open it up slightly. Serve immediately with a dollop of sour cream and spoon over the garlic-chive butter.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan Potato Halves
For the Crispy Potatoes
- 2 russet potatoes, medium
- as needed kosher salt
- as needed freshly ground pepper
- 1 tablespoon olive oil
- 1/2 cup finely shredded Parmesan cheese
- as needed sour cream, for serving
For the Garlic-Chive Butter
- 2 tablespoons salted butter
- 1 garlic clove, finely chopped
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat the oven to 425°F. Line a sheet pan with parchment paper.
⏱️ 10 min•🌡️ 425 - 2
Slice the russet potatoes in half lengthwise. Season the cut sides generously with kosher salt and freshly ground pepper.
⏱️ 2 min - 3
Add the olive oil to the parchment-lined sheet pan. Place the potato halves cut-side down and rub them gently in the oil to coat. Brush any excess oil onto the potato skins, then sprinkle the tops with a little more kosher salt and freshly ground pepper.
⏱️ 3 min - 4
Bake for 45 minutes, or until the potatoes are tender when pierced with a fork and the bottoms are lightly golden brown.
⏱️ 45 min•🌡️ 425 - 5
Carefully remove the potatoes from the pan. Sprinkle the finely shredded Parmesan cheese onto the parchment paper in oval shapes where each potato half will sit (approximately 2 tablespoons per potato half).
⏱️ 2 min - 6
Place the potato halves cut-side down directly onto the Parmesan cheese. Return the sheet pan to the oven and bake for about 10 more minutes, or until the cheese is melted, deeply golden brown, and crispy.
⏱️ 10 min•🌡️ 425 - 7
While the potatoes are finishing, prepare the garlic-chive butter. Add the salted butter and finely chopped garlic clove to a small microwave-safe bowl. Microwave for 15-20 seconds, or until the butter is melted. Alternatively, melt the butter in a small pan, add the garlic, and cook for 30 seconds until fragrant, then remove from the heat. Stir in the finely chopped fresh chives.
⏱️ 3 min - 8
Once the potatoes are done, remove them from the oven. Cut a small slit into the cheese side of each potato half, then gently press on either side to open it up slightly. Serve immediately with a dollop of sour cream and spoon over the garlic-chive butter.
⏱️ 3 min