Crispy Parmesan-Crusted Baked Potatoes
Crispy Parmesan-Crusted Baked Potatoes
Ingredients
For the Crispy Potatoes
- 2 russet potatoes, large, about 1 1/2 pounds total
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup unsalted butter, cut into 8 pats, plus more for serving
- 1/2 cup Parmesan cheese, finely grated
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425
- 2
Thoroughly wash the russet potatoes. Cut each potato in half lengthwise.
⏱️ 5 min
- 3
Brush both the skin side and the cut (flesh) side of each potato half generously with olive oil. Season the cut side of the potatoes with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 4
On the parchment-lined baking sheet, place two small pats of butter for each potato half, spacing them out to accommodate the potatoes. Sprinkle a generous amount of the finely grated Parmesan cheese over each butter pat.
⏱️ 5 min
- 5
Carefully place each potato half, skin-side down, directly onto the butter and Parmesan mixture on the parchment paper. Ensure the cut side is facing up.
⏱️ 2 min
- 6
Bake in the preheated oven for 40 to 50 minutes, or until the potatoes are tender throughout when pierced with a fork, and the Parmesan crust on the bottom is golden brown and crispy.
⏱️ 50 min•🌡️ 425
- 7
Remove the baking sheet from the oven. Let the potatoes cool for a few minutes before carefully lifting them off the parchment paper. The crispy Parmesan crust should adhere beautifully to the bottom of each potato.
⏱️ 3 min
- 8
Serve immediately, with additional butter on top if desired.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan-Crusted Baked Potatoes
Ingredients
For the Crispy Potatoes
- 2 russet potatoes, large, about 1 1/2 pounds total
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup unsalted butter, cut into 8 pats, plus more for serving
- 1/2 cup Parmesan cheese, finely grated
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425 - 2
Thoroughly wash the russet potatoes. Cut each potato in half lengthwise.
⏱️ 5 min - 3
Brush both the skin side and the cut (flesh) side of each potato half generously with olive oil. Season the cut side of the potatoes with kosher salt and freshly ground black pepper.
⏱️ 5 min - 4
On the parchment-lined baking sheet, place two small pats of butter for each potato half, spacing them out to accommodate the potatoes. Sprinkle a generous amount of the finely grated Parmesan cheese over each butter pat.
⏱️ 5 min - 5
Carefully place each potato half, skin-side down, directly onto the butter and Parmesan mixture on the parchment paper. Ensure the cut side is facing up.
⏱️ 2 min - 6
Bake in the preheated oven for 40 to 50 minutes, or until the potatoes are tender throughout when pierced with a fork, and the Parmesan crust on the bottom is golden brown and crispy.
⏱️ 50 min•🌡️ 425 - 7
Remove the baking sheet from the oven. Let the potatoes cool for a few minutes before carefully lifting them off the parchment paper. The crispy Parmesan crust should adhere beautifully to the bottom of each potato.
⏱️ 3 min - 8
Serve immediately, with additional butter on top if desired.