Sometimes, the best things come in small packages - at least, that's the case when it comes to this recipe! My Viral Crispy Garlic Parmesan Crusted Potatoes uses mini yukon gold potatoes and only 7 other ingredients for a simple side dish that is anything but basic. This recipe went wildly viral when I shared it recently, and for a good reason. After all, what could be better than potatoes smothered in butter and parmesan cheese?!
Ingredients
- 1 Pound Mini Yukon Gold Potatoes halved
- 2 Tablespoons Olive Oil
- 1 Tablespoon Dried Parsley
- 1 Tablespoon Garlic Powder
- ½ Teaspoon Sea Salt
- ½ Teaspoon Ground Black Pepper
- ¼ Cup Unsalted Butter melted
- 1 ½ Cups Parmigiano Reggiano freshly grated
Instructions
- To make these potatoes, start by preheating your oven to 425 F.
- Next, wash the potatoes and cut them in half.
- Then, take your knife and "score" the potatoes by cutting diagonal lines alongside the cut-side of each potato.
- Transfer the cut potatoes to a large bowl and add in the olive oil, parsley, garlic powder, sea salt, and black pepper. Toss until the potatoes are fully coated in the oil and seasonings.
- Next, grate the parmigiano reggiano into a bowl and pour the melted butter on top. Mix them together until a thick paste forms.
- Transfer the paste to a large baking dish and use a spoon or spatula to spread it out evenly across the bottom of the dish.
- Then, transfer the potatoes to the baking dish and place them cut-side down, pressing them into the cheese mixture. Repeat until all of the potatoes are in the dish.
- Finally, bake the potatoes for 25-26 minutes.
- Once they're done, remove them from the oven and allow the potatoes to rest for 10 minutes, until the cheese hardens.
- Then, use a spatula to remove the potatoes from the pan, serve, and enjoy!
Calories: 271kcal | Carbohydrates: 15g | Protein: 11g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 602mg | Potassium: 371mg | Fiber: 2g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 15mg | Calcium: 313mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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