Post by wilderness on Aug 6, 2023 4:32:37 GMT -5
Crispy Parmesan Potatoes-annrms
3 tablespoons unsalted butter, melted
1/2 cup pre-grated Parmesan cheese (no fresh grating here! The pre-grated stuff sticks better)
1 1/2 pounds baby Yukon gold potatoes, halved
Kosher salt and freshly ground black pepper
For the potatoes: Preheat the oven to 400 degrees F.
Take a 9-by-13-inch baking dish and brush the entire bottom and sides with half (1 tablespoon plus 1 1/2 teaspoons) of the melted butter. Sprinkle the pre-grated Parmesan in an even layer over the melted butter to cover the entire bottom.
In a large bowl, toss the potatoes with the remaining 1 tablespoon plus 1 1/2 teaspoons of the melted butter and season with salt and pepper. Press the cut side of the halved potatoes onto the Parmesan, in an even layer and slightly spaced out. Do not move the potatoes once placed down, this will compromise the magic.
Roast the potatoes until they are fork tender and the cheese is golden brown, about 30 minutes. Let cool and then remove with a fish spatula or, if you can, gently turn out in one intact potato piece.
Take a 9-by-13-inch baking dish and brush the entire bottom and sides with half (1 tablespoon plus 1 1/2 teaspoons) of the melted butter. Sprinkle the pre-grated Parmesan in an even layer over the melted butter to cover the entire bottom.
In a large bowl, toss the potatoes with the remaining 1 tablespoon plus 1 1/2 teaspoons of the melted butter and season with salt and pepper. Press the cut side of the halved potatoes onto the Parmesan, in an even layer and slightly spaced out. Do not move the potatoes once placed down, this will compromise the magic.
Roast the potatoes until they are fork tender and the cheese is golden brown, about 30 minutes. Let cool and then remove with a fish spatula or, if you can, gently turn out in one intact potato piece.
