PARMESAN POTATOES
Parmesan potatoes are crispy, golden brown potato pieces, tossed and baked with olive oil, garlic, herbs and generous grating of Parmesan cheese that melts to form a savoury, crunchy crust. They balance creamy interior potato with a salty, umami packed exterior and are served as a side or snack.
Variations have existed for decades in home cooking and European peasant traditions that combine potatoes and cheese, but the specific modern riff labelled “Parmesan potatoes” gained wider popularity in the late 20th and early 21st centuries as home roasting and oven baked side dishes rose in cookbooks, food magazines and online recipe sharing, with a big boost from social media and food blogs in the 2010s and 2020s.
Serve them up with the following…
PARMESAN POTATOES
〰️
PARMESAN POTATOES 〰️
Time:
Serves:
12-14 small potatoes, halved
120gm butter
1 tea sp cracked black pepper
1 tea sp chilli flakes
1 tea sp oregano
1 tbl sp flaked sea salt
3 garlic cloves, minced
50gm parmesan, micro-planed/finely grated
Preheat oven to 200 degrees
Place potatoes in a pot of water. Bring to a boil and then let simmer for 10 minutes. Remove from water and let cool.
Melt your butter down and pour 100gm of it into your baking tray and add your pepper, chilli flakes, oregano, sea salt, garlic and parmesan and bring together and create a layer on the bottom of the tray.
Place your potatoes cut side down onto of your butter parmesan mix until you have covered your baking tray. Brush your remaining butter and grate some extra parmesan over there top. Pop into oven for 40 minutes, or until you have a deep caramelisation and your potatoes are fluffy on the inside and crunchy on the outside.