Parmesan Baked Potatoes

Of course! Parmesan Baked Potatoes are a simple yet incredibly flavorful side dish. They are crispy on the outside, tender on the inside, and packed with a savory, cheesy, garlicky flavor.

Here’s a foolproof recipe that will become a go-to in your kitchen.

Parmesan Baked Potatoes

This recipe serves 4-6 people.

Ingredients:

· 4 large Russet potatoes (about 2 lbs), scrubbed clean
· ⅓ cup olive oil (or melted butter)
· ¾ cup freshly grated Parmesan cheese
· 1 teaspoon garlic powder
· 1 teaspoon paprika (smoked or sweet)
· ½ teaspoon onion powder
· ½ teaspoon dried Italian seasoning (or a mix of dried thyme, oregano, and basil)
· 1 teaspoon salt
· ½ teaspoon black pepper
· Fresh chopped parsley, for garnish (optional)

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Instructions:

1. Preheat and Prepare:

· Preheat your oven to 400°F (200°C).
· Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Prepare the Potatoes:

· Scrub the potatoes clean, but you can leave the skins on for extra texture and nutrients.
· Cut the potatoes into 1-inch chunks or wedges. Try to make them as even as possible so they cook at the same rate.
· Place the potato pieces in a large bowl.

3. Make the Coating:

· In a small bowl, combine the grated Parmesan cheese, garlic powder, paprika, onion powder, Italian seasoning, salt, and pepper. Mix well.

4. Coat the Potatoes:

· Drizzle the olive oil over the potatoes and toss until every piece is evenly coated.
· Sprinkle the Parmesan-spice mixture over the oiled potatoes. Toss again until the potatoes are thoroughly and evenly coated with the cheesy seasoning.

5. Bake:

· Spread the coated potatoes in a single layer on the prepared baking sheet. Make sure they aren’t crowded, or they will steam instead of getting crispy.
· Bake for 35-45 minutes, flipping halfway through, until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.

6. Serve:

· Remove from the oven and taste for seasoning, adding more salt if needed.
· Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese if desired.
· Serve immediately while they are hot and crispy.

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Pro Tips for the Best Parmesan Potatoes:

· Freshly Grated Parmesan is Best: For the best flavor and a crispier coating, grate a block of Parmesan cheese yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from sticking as well and becoming crispy.
· Don’t Crowd the Pan: This is the #1 rule for crispy roasted vegetables. If the pan is too crowded, the potatoes will steam. Use two baking sheets if necessary.
· For Extra Crispiness: For the crispiest results, you can place a wire rack on your baking sheet and arrange the potatoes on top. This allows hot air to circulate all around them.
· Soak for Crispy Edges (Optional): For even crispier edges, you can soak the cut potatoes in cold water for 20-30 minutes before coating. This removes excess starch. Just be sure to pat them completely dry with a kitchen towel before adding the oil and seasoning.
· Add Some Heat: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for a spicy kick.
· Other Potatoes Work Too: This method works great with Yukon Gold potatoes (creamier interior) or even small red potatoes cut in half.
· Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or a 400°F oven to regain crispiness (the microwave will make them soft).

Enjoy this incredibly easy and delicious side dish that goes with almost anything!