Golden Garlic Potatoes (Printable Version)
Yukon Golds baked with garlic, herbs, and a crunchy Parmesan crust—an easy and flavorful side dish.
# Ingredients:
→ Potatoes
01 -
2 tablespoons olive oil
02 -
1 tablespoon garlic powder
03 -
1/4 cup unsalted butter, melted
04 -
1 pound mini Yukon Gold potatoes, sliced in half
05 -
1/2 teaspoon sea salt
06 -
1 tablespoon dried parsley
07 -
1/2 teaspoon ground black pepper
08 -
1 1/2 cups Parmesan cheese, freshly grated
# Steps:
01 -
Set your oven to 425°F and let it preheat. You'll want it nice and hot to form that awesome cheesy crust.
02 -
Cut those mini Yukon spuds in two, then use a sharp knife to lightly score a crisscross pattern on the flat side. Don't cut too deep, just enough for the seasoning to sneak in.
03 -
In a big bowl, combine the olive oil, garlic powder, dried parsley, salt, and pepper. Toss the potato halves in until they’re fully coated with the mixture. Make sure you don't miss a spot!
04 -
Pour melted butter all over the bottom of your baking dish, spreading it evenly. Next, sprinkle the freshly grated Parmesan across the butter in a single, even layer. This’ll turn into that crunchy, cheesy base!
05 -
Place the potatoes, flat side down, onto the Parmesan layer. Press them gently so they stick and get that crust locked in.
06 -
Bake for 25-30 minutes in the preheated oven. You'll know they’re ready when the potatoes are fork-tender, and the cheese is golden brown and perfectly crispy.
07 -
Let them cool for a quick 5 minutes. This step helps everything set. Then, carefully lift each piece with a spatula, keeping the Parmesan crust on. Flip them crust-side up for serving and enjoy!
# Notes:
01 -
Lightly scoring the potatoes helps them soak up all that tasty seasoning and butter as they bake.
02 -
Letting them rest for a few minutes locks the cheese onto the potatoes instead of the dish.
03 -
Buy a block of Parmesan and grate it yourself for the best results. Pre-shredded doesn't melt and crisp the same.