Oven Crispy Parmesan Potatoes These tiny ones are far too addicting! Even when I double the recipe, we devour the entire tray!
These golden beauties pair perfectly with a slow-cooked, perfectly cooked tenderloin of beef or a succulent roast chicken. However, don’t let customs limit you. They look just as good served with a crisp green salad or as the centrepiece of a warm meal with eggs.
Recipe By: Rgahb
Ingredients For Oven Crispy Parmesan Potatoes:
- 4 large russet potatoes, peeled and chopped into rounds about 1/4 inch in diameter
- One-third cup extra virgin olive oil
- One tablespoon fresh thyme leaves or one teaspoon dried thyme
- One teaspoon garlic powder
- Half a cup shredded Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional garnish of fresh parsley sprigs
Instructions For Oven Crispy Parmesan Potatoes:
- Set the oven temperature to 400 degrees Fahrenheit. To guarantee that we have that perfect crispiness, you want it to be really hot.
- Coat the potato rounds thoroughly by tossing them in olive oil. Give them some room as you arrange them in a single layer on a baking sheet covered with parchment paper. You don’t want any steaming at this point, do you?
- In a separate bowl, mix together the Parmesan cheese, thyme, garlic powder, salt, and pepper. Stir them thoroughly.
- Evenly sprinkle each potato circle with this mixture. You’re looking for a nice even coating, so every bite has that mouthwatering flavor.
- Transfer the baking sheet to the oven and bake for twenty to twenty-five minutes, or until crisp and brown. Watch them closely and flip them halfway through to make sure they are evenly crispy and browned.
- Take the potatoes out of the oven and allow them to cool slightly after they are golden like the fields in late September. Then, for a flash of colour, you may move them to a serving tray and sprinkle some of that fresh parsley on top.
Variations & Advice:
- For a unique touch, mix your own combination of herbs, such as oregano or rosemary, with the thyme. Wish to make a crust that is cheesy
- During the last few minutes of baking, turn those potato rounds over, top with a little extra Parmesan, and broil for a short while. But watch out
- There’s a thin line between crispy from, well, overdone.
- Remaining potatoes? They are a delicious addition to hash in the morning or served with a sandwich at lunch.
My love, this recipe’s beauty isn’t just in the flavor—it’s also in the memories it evokes and brings back. It’s about the love that’s passed down, one crispy potato at a time, from one generation to the next, much like the well-worn pages of our family cookbooks. Enjoy now and give me credit later.