Crisp, golden and lightly crusted: baked Parmesan potatoes. Serve them for dinner along side roast chicken or for weekend breakfast or brunch. Cook potatoes a day ahead to save time then turn them into these delicious Parmesan crusted potatoes.
With a couple of large gold potatoes in the pantry that needed to be used, I decided to simmer them whole until tender and then put them in the fridge. That way they were at least cooked, but what to do with them? These crusty baked Parmesan potatoes.
Why You'll Love This Recipe
- Parmesan potatoes is made with basic simple ingredients you probably have on hand.
- The potatoes can be cooked ahead of time, then finished for serving later.
If you love the combination of potatoes and Parmesan, try these easy baby dutch yellow potatoes.
- Potatoes: Skip russet potatoes or waxy varieties, for this potato recipe you want thin-skinned gold potatoes.
- Olive Oil: Use a nice extra virgin olive oil, for drizzling over the top at the time of baking.
- Seasoning: sea salt, ground black pepper, and granulated garlic.
- Parmesan Cheese: Buy pre-grated Parmesan-Reggiano or get a block and grate it yourself by hand or in a food processor. That way you know it's fresh with the best flavor.
- Herbs: Fresh green chopped chives add lovely color and a little flavor to Parmesan potatoes.
Substitutions and Variations
- Use a different cheese, such as a finely grated Spanish Manchego, or other Italian options such as Asiago, Pecorino Romano, Romano cheese, or Grana Padano.
- Instead of chives, use fresh chopped Italian parsley.
With golden yellow flesh and thin skin, gold potatoes are between drier fleshed russets and waxier varieties. They go by many names at the market such as Yukon golds potatoes, Yellow Finn, Michigold, Donna, Delta Gold, Banana, and Saginaw Gold.
Gold potatoes are a good source of vitamin C and potassium and can be part of a healthy diet.
Choose large-sized potatoes for this recipe. Cover potatoes with cold water and simmer until tender when pierced with the tip of a sharp paring knife or when you can stick a fine metal skewer through. Drain potatoes, cool and refrigerate until chilled.
Bake to Finish
When ready to eat, slice the potatoes cross-wise into wedges about ½″ thick. Lay wedges flat on a parchment lined baking sheet, drizzle with olive oil and sprinkle with salt, pepper and granulated garlic, then a sprinkle of grated Parmesan cheese. Bake or broil until a golden, crisp crust is formed. To serve sprinkle with chopped chives.
For another tasty potato recipe try these herbed baby Dutch potatoes, little orbs of buttery delight!
Baked Parmesan Potatoes
- 1 – 1 ½ pounds large gold potatoes, peel on
- 1 ½ - 2 tablespoons extra virgin olive oil
- ½ teaspoon granulated garlic
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- ⅓ cup grated Parmesan cheese
- 1 tablespoon chopped chives optional garnish
- Pre-heat oven to 425°. Place potatoes in a large pot, cover with cold water and bring just to a boil. Turn heat down to gently simmer potatoes. Cook potatoes until tender when pierced with a sharp paring knife or a thin metal skewer. Drain potatoes, cool and refrigerate if making ahead.
- If eating right away, chill so they are easier to slice. Slice crosswise into ½″ wedges. Lay potatoes flat on a foil-lined baked sheet. Drizzle potatoes with olive oil, then sprinkle with garlic, salt and pepper, then finish with cheese.
- Bake until potatoes are hot, crisp and golden. If you need them faster, broil then in a pre-heated broiler until crisp and golden.