– **Title**: Oven Crispy Parmesan Potatoes
– **Ingredients**:
– 2 pounds baby potatoes (or Yukon Gold potatoes), halved
– 1/4 cup olive oil
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the halved potatoes, olive oil, garlic powder, onion powder, dried oregano, paprika, salt, and pepper. Toss until the potatoes are well coated.
3. Add the grated Parmesan cheese to the bowl and toss again until the potatoes are evenly coated with the cheese.
4. Spread the coated potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased.
5. Bake in the preheated oven for about 30-35 minutes, or until the potatoes are golden brown and crispy. Flip the potatoes halfway through cooking for even browning.
6. Once done, remove from the oven and let cool for a couple of minutes.
7. Garnish with freshly chopped parsley before serving. Enjoy your crispy Parmesan potatoes!
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for this recipe because they’re tender and have a creamy texture when cooked. If you can’t find baby potatoes, you can use regular potatoes; just cut them into similar-sized pieces for even cooking.
Olive Oil: I love using olive oil for its flavor and health benefits, but you can substitute it with avocado oil or canola oil if you prefer a neutral taste or if olive oil isn’t available.
Parmesan Cheese: Freshly grated Parmesan gives the best results. However, if you’re looking for a dairy-free option, you can try nutritional yeast for a cheesy flavor without the dairy.
Garlic Powder & Onion Powder: These add great flavor! If you want a fresher taste, you can use minced garlic and finely chopped onion instead, but remember to adjust the amounts as they pack a stronger punch.
Dried Thyme: Fresh thyme works well here, too! If you have it on hand, feel free to substitute. Basil or rosemary can also be used for a different taste.
How Do You Get Potatoes Just Right for Crispy Edges?
The key to crispy edges is in the preparation of the potatoes. Start by boiling them first, which softens them, and then smashing them opens up more surface area for crispiness when baked.
- Boil in salted water until fork-tender, about 10-15 minutes. This adds flavor and helps the potatoes hold their shape.
- Cool slightly before smashing; this makes them easier to handle. Use a cup or masher gently, ensuring they stay intact.
- Generously coat with your olive oil mixture; it helps in achieving that golden, crispy texture while baking.
How to Make Oven Crispy Parmesan Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme (or fresh thyme sprigs for garnish)
- Salt and pepper to taste
- Fresh parsley or additional thyme for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare, plus an additional 20-25 minutes for baking. All in all, you will have delicious crispy Parmesan potatoes ready in about 35-40 minutes. Perfect for a side dish or a tasty snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While the oven is heating, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Boil the Potatoes:
Wash the baby potatoes under cold water to remove any dirt. Place them in a large pot, fill it with water, and add a generous pinch of salt. Bring the water to a boil and cook the potatoes for about 10-15 minutes, or until they’re fork-tender but still hold their shape—don’t let them fall apart!
3. Smash the Potatoes:
Once the potatoes are done boiling, drain them and let them cool for a few minutes. When they’re cool enough to handle, use the bottom of a cup or a potato masher to gently smash each potato down so they’re flattened but not completely smashed—this will help them crisp up nicely!
4. Season the Potatoes:
In a small bowl, mix together the olive oil, garlic powder, onion powder, salt, and pepper. Brush or drizzle this mixture generously over the smashed potatoes to give them great flavor.
5. Add the Parmesan:
Now, sprinkle the grated Parmesan cheese evenly across all the potatoes. This will create that delicious cheesy crust as they bake!
6. Bake the Potatoes:
Place the baking sheet in the preheated oven and bake for 20-25 minutes. Keep an eye on them; you want them to turn golden brown and crispy on the edges. They’ll be invitingly fragrant while they bake!
7. Cool and Garnish:
After baking, carefully remove the potatoes from the oven and let them cool for a few minutes. This is the perfect time to garnish with fresh thyme or parsley if you like—adds a lovely touch!
8. Serve and Enjoy!
Your crispy Parmesan potatoes are now ready to be enjoyed! Serve them warm, and watch them disappear—everyone will love this crispy side dish!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While baby potatoes are great for this recipe, you can also use Yukon Gold, red potatoes, or even russet potatoes. Just keep in mind that larger potatoes will require more cooking time for boiling before smashing.
How Can I Make This Dish Dairy-Free?
If you’re looking to make this recipe dairy-free, simply substitute the Parmesan cheese with a dairy-free alternative, such as nutritional yeast or a store-bought vegan Parmesan. You can also sprinkle on some extra herbs for added flavor!
Can I Prepare These Potatoes in Advance?
Yes! You can boil and smash the potatoes a day ahead. Just store them in an airtight container in the refrigerator after they cool. When you’re ready to bake, brush with the olive oil mixture, add the cheese, and bake as directed.
What’s the Best Way to Store Leftover Crispy Parmesan Potatoes?
For any leftovers, let them cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 400°F (200°C) for about 10-15 minutes to restore their crispiness. Enjoy!
