Hamdi Saidani This easy and delicious recipe for Bobby Flay’s Crispy Parmesan Potatoes is a perfect side dish that’s both comforting and impressive. Baby potatoes are baked until golden and crispy with a flavorful Parmesan crust. Serve them with an optional creamy dipping sauce for a simple, crowd-pleasing treat that’s ready in under an hour.
Ingredients Needed:
- 750 g / 1.5 lb baby potatoes , halved (about 3.5cm / 1.75″, 20 – 24 potatoes)
- 2 tbsp olive oil , plus more for drizzling
Parmesan Mixture
- 1/2 cup / 50 g grated parmesan , the sand-like type (Note 1)
- 1/2 tsp garlic powder (or sub with onion powder)
- 1/2 tsp dried oregano or thyme
- 1/2 tsp paprika
- 1/4 tsp salt (I use table salt, leave out to lower sodium)
- 1/2 tsp black pepper
Dipping Sauce (Optional)
- 3/4 cup sour cream, or sub with plain yoghurt , or a combination of both
- 1/4 cup finely chopped green onions/scallions , plus more for garnish
How To Make Chicken Fried Steak?
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the Parmesan mixture: In a small bowl, mix together Parmesan, garlic powder, oregano (or thyme), paprika, salt, and black pepper.
- Oil the baking dish: Drizzle 2 tbsp of olive oil into a 22 x 33cm (9 x 13″) glass baking dish. Tilt the dish to ensure the oil covers the entire base.
- Scatter Parmesan mixture: Evenly scatter the Parmesan mixture across the base of the dish using a spoon. Do not attempt to spread it after sprinkling.
- Arrange the potatoes: Place the halved baby potatoes cut-side down in the dish, pressing them firmly into the Parmesan mixture. Optional: drizzle or spray the tops of the potatoes with more olive oil and sprinkle with a little extra salt.
- Bake the potatoes: Bake for 35-40 minutes until the potatoes are tender and the Parmesan crust is golden brown. You can check the doneness by looking through the glass dish.
- Rest the potatoes: Let the dish rest for 5 minutes once out of the oven to allow the Parmesan crust to set.
- Serve: Using a spatula, cut through the Parmesan crust to scoop up 3-4 potatoes at a time. Flip them over so the crispy Parmesan side is facing up on a serving platter.
- Optional – Prepare the dipping sauce: If using, mix the sour cream (or yogurt) with the chopped green onions. Serve alongside the potatoes and garnish with extra green onions.
Recipe Tips:
- Press the potatoes well into the Parmesan: Pressing the potatoes into the cheese mixture makes sure the crust sticks and gets super crispy.
- Don’t move the Parmesan after sprinkling: Once you spread the Parmesan in the dish, don’t touch it to keep the crust even and crispy.
- Use a glass dish for better results: A glass dish lets you see when the Parmesan is perfectly golden and crispy.
- Let the potatoes rest after baking: Give the potatoes 5 minutes to rest so the Parmesan can harden and stay crispy when served.
- Flip the potatoes carefully: Gently flip the potatoes when serving to keep the Parmesan crust from breaking.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Crispy Parmesan Potatoes cool to room temperature. Then, transfer them to an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat the oven to 180°C (350°F). Spread the potatoes on a baking sheet and bake for about 10-15 minutes until they are heated through and the Parmesan crust is crispy again.
Nutrition Facts
Serving Size: 1 serving
- Calories: 362
- Total Fat: 20.34 g
- Saturated Fat: 8.83 g
- Cholesterol: 31.55 mg
- Sodium: 227.55 mg
- Potassium: 944.28 mg
- Total Carbohydrate: 35.55 g
- Dietary Fiber: 4.52 g
- Sugars: 3.70 g
- Protein: 10.08 g
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