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.
Necessity – The Mother Of New Recipes
It is said necessity is the mother of invention, and that works for recipes too. 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? Potato salad? While I love it, Kent does not, so I had to come up with something else. The result? These crusty baked Parmesan potatoes.
Yukon Gold Potatoes
With golden yellow flesh and thin skin, Yukon golds were developed in Canada from a cross between a North American white potato and a wild South American yellow-fleshed potato.
You can find other gold potato varieties by names like Yellow Finn, Michigold, Donna, Delta Gold, Banana, and Saginaw Gold. Gold potatoes are between drier fleshed russets and waxier varieties.
Yukon gold potatoes are a good source of vitamin C and potassium and can be part of a healthy diet. As potatoes are a starchy vegetable, choose them in place of other carbs such as rice or pasta, and enjoy them with plenty of non-starchy vegetables.
Simmer-Chill-Bake
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 1/2″ thick. Lay wedges flat on a foil-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.
Parmesan Potato Wedges
Ingredients
- 1 – 1 1/2 pounds large gold potatoes, peel on Yukon Gold
- 1 1/2 - 2 tablespoons extra virgin olive oil
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/3 cup grated Parmesan cheese
- 1 tablespoon chopped chives optional
Instructions
- 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 1/2″ 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.
Sally, these potatoes look delicious. I’m a huge potato fan. Always looking for new ways to prepare them. I’ll be adding this recipe to my repertoire.
Hi Mary. You’re right, aren’t we all constantly looking for new ways to cook potatoes? Everyone loves them. These are really good and I always simmer the potatoes ahead, then slice and bake or broil. Last time I made them I was in more of a hurry so I broiled them. And they work for so many meals!
This looks super easy and can also be done in my fabulous toaster oven. Thanks for posting!
Toaster oven? Please let us know how it comes out. I don’t have a toaster oven to test, and I am sure that would be good for many people.
I get board with potatoes. This looks like a great way to spice them up and make them unique.
These look good!!
Could you use parchment paper instead of foil??
Would red potatoes work as well as the gold??
Thanks Sally!!
Yes, you could use parchment, which is more what I do these days ‘). Have not tried red potatoes, but it probably would great. If you do, let me know and comment back.