Pin it
Golden-Brown Parmesan Baby Potatoes
I stumbled upon this method while hunting for ways to jazz up our family's Sunday spuds. There's something magical about that moment when you take these out and see the cheese crust all golden and bubbly. They've become the most asked-for item at our table – they nail that balance of crunchy outside and soft inside, with buttery cheese flavor running through every bite.
A Humble Veggie That Outshines the Main Course
What gets me about these potatoes is how they transform basic stuff from your kitchen into something remarkable. They go great with any main dish, but I often catch my kids swiping them right off the baking sheet. The way the fat and cheese team up to make that super crispy shell while keeping the centers soft makes them totally addictive.
What You'll Need
- Baby Potatoes: Try to pick ones roughly the same size.
- Seasonings: Our special mix of herbs and spices really makes the flavors sing.
- Parmesan Cheese: Freshly grated works best for flavor and texture.
- Butter: Splurge on quality salted butter – it counts.
Let's Create Some Kitchen Wonder
- Add the Potatoes
- Cut small notches and roll them around in that tasty mixture.
- Roast to Perfection
- Wait for them to turn crunchy and golden in your oven.
- Prepare the Butter Paste
- Begin by melting the butter and mixing our seasoned paste.
My Top Spud Secrets
Choosing potatoes with matching sizes means they'll all finish cooking together. Don't crowd your baking sheet if you want them super crispy. Those little cuts on top really help the flavors sink in. Don't wait to eat them – they're best straight from the oven while still crunchy.
Perfect Pairings
These potatoes work wonders next to everything from a nice piece of fish to a tender steak. We usually add some green veggies to balance the meal. I sometimes whip up a quick dipping sauce like garlicky mayo or ranch for an extra treat.
Keeping Them Fresh
Any extras will stay good in your fridge for around 3 to 5 days. Pop them back in the oven to get that crispiness back. I wouldn't put them in the freezer though – they just don't taste the same after.
Quick Answers
You don't absolutely have to score the tops but it really helps get more flavor inside. Keep the skins on for extra crunch and nutrients. I like using baby potatoes best but you can chop up bigger ones if that's all you've got.
Pin it
Frequently Asked Questions
- → Why add small cuts to the potatoes?
Cutting the potatoes lets the seasoning soak in better and the butter helps crisp them up beautifully in the oven.
- → Could I try other kinds of potatoes?
Sure! Baby ones are ideal, but you can cut larger potatoes into small pieces. Just make sure they're all similar in size so they cook evenly.
- → Why is butter spread on the pan first?
Starting with butter in the pan ensures it melts and mixes with the Parmesan, creating that yummy crust under the potatoes as they cook.
- → When are the potatoes ready to eat?
The outside should look golden and crispy, while the inside is soft enough to poke with a fork. Around 35 minutes does the trick.
- → Can I do these in advance?
They're best eaten hot right out of the oven to keep them crunchy, but you can reheat them if needed, though they might lose some texture.