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KA@kalejunkie CRISPY GARLIC PARMESAN CRUSTED POTATOES are back this year and if there is one thing you make this season, let it be THESE. This side dish is super simple to whip together and are pretty much the only way I want to eat potatoes—crispy, crunchy, soft in the middle and covered in the parmesan cheese. Eat straight from the tray or with a side of ketchup!
Makes 6-8 servings
1 lb mini yukon gold potatoes, halved
2 tb olive oil
1 tb dried parsley
1 tb garlic powder
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup unsalted butter, melted
1 1/2 cups freshly grated parmigiano reggiano
Preheat oven to 425 degrees F. Wash potatoes and cut them in half. Then, take a sharp knife and score them into a diamond shape. Transfer the potatoes to a large bowl and toss with olive oil, parsley, garlic powder and salt. Set aside. Next, grate the parmigiano reggiano cheese. Pour melted butter on top and mix until you get a thick paste. Transfer the mixture to a large baking dish and spread into an even layer. Take each potato half and press it into the cheese, cut side down. Repeat until all potatoes are in the dish. Bake for 25-26 minutes. Remove from the oven. Let the potatoes rest for 10 minutes so the cheese hardens and then take a spatula and remove from the pan. Break into pieces and enjoy!
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@kalejunkie
