Parmesan potatoes, tender on the inside and crispy on the outside!

Ingredients

For cooking the potatoes:

• 700 g small/medium potatoes
• 1 L water
• 1 tsp coarse salt (or fine salt)

For the Parmesan crust:

• 40 g grated Parmesan
• 4 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1/2 tsp black pepper

For seasoning before baking:

• 1/2 tsp fleur de sel
• 1 tbsp grated Parmesan
• A drizzle of extra-virgin olive oil

Materials

• Bowl
• Baking tray

Preparation

• First wash the potatoes well and cook them in boiling salted water (with the skin on) for 30 minutes. Please note that the cooking time will depend very much on the size of the potatoes used.
• Preheat the oven to 350°F (180°C). Drain the potatoes when they are cooked, then cut them in half lengthways.
• Let’s prepare the Parmesan crust:
  Mix the olive oil, grated Parmesan, garlic powder, dried rosemary and pepper in a bowl. Spread the mixture on a baking sheet lined with parchment paper or in a baking dish.
• Place the potatoes cut-side down on the mixture you prepared. Then drizzle a little oil over the skin side and sprinkle with grated Parmesan and salt.
• Bake at 350°F (180°C) for 30 minutes.
• The delicious Parmesan potatoes are ready!

Observations

Can I use potatoes that have already been boiled?
Of course. Just cut them in half and place them on the Parmesan crust before baking. It’s a great way to avoid waste if you’ve cooked too many potatoes.

Can I mash the potatoes?
Yes. You can mash them before putting them in the oven, and you’ll have tasty, crispy potatoes.

Can I use the Parmesan crust with other vegetables?
Yes. We recommend trying it with sweet potatoes or pumpkin (but be sure to peel the pumpkin).

Can I eat Parmesan potatoes cold?
Yes, this dish can be enjoyed hot or cold.

How do I store Parmesan potatoes?
We recommend eating them as soon as they’re ready. However, you can store them in the refrigerator in an airtight container for a couple of days. Reheat them in the oven before eating.

What can I use instead of Parmesan?
You can also use Pecorino Romano to make the crust. Alternatively, you can simply brush the cut sides of the potatoes with a mixture of melted butter, garlic powder and chopped parsley.

Questions

Photos of members who cooked this recipe