Description
Deliciously crispy baby potatoes topped with melted parmesan cheese.
Ingredients
Scale
- 1 1/2 pounds baby potatoes, rinsed (scrubbed if needed)
- 3 ounces finely grated parmesan cheese, plus more for topping if desired
- 1 1/2 teaspoons freshly ground black pepper, divided
- 2 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt
- Nonstick cooking spray
Instructions
- Line a rimmed baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.
- Place the potatoes in a large saucepan and cover with cool water by 1 inch. Bring to a boil over high heat. Once boiling, adjust the heat to maintain a healthy simmer. Let the potatoes cook, uncovered, until fork-tender, 10 to 15 minutes.
- While the potatoes are cooking, in a small bowl, stir together the parmesan and 1 teaspoon of the pepper. Spread the cheese mixture into an even layer in the parchment-lined baking sheet.
- Drain the potatoes in a colander and return them to the saucepan. Shake the potatoes in the pan over medium heat until the moisture has evaporated from the pan and the potatoes are dry, 15 to 30 seconds. Remove from the heat. Add 1 tablespoon olive oil to the potatoes and toss to coat.
- Transfer the oiled potatoes to the cheese-coated baking sheet a few at a time. Use the flat bottom of a measuring cup to smash and flatten the potatoes over the cheese. Try not to break them into too many pieces. Continue until all the potatoes are smashed (the pan will be full). Drizzle any remaining oil from the saucepan plus the remaining tablespoon of oil over the potatoes. Sprinkle evenly with the salt and remaining 1/2 teaspoon pepper.
- Roast until the parmesan is melted and deep golden brown and the potatoes are lightly browned in some spots on the surface, 25 to 35 minutes, rotating the baking sheet halfway through cooking.
- Remove the baking sheet from the oven and let sit for 5 minutes to allow the parmesan to set into its crisp, snappy texture. If desired, flip some of the potatoes over to reveal the cheesy crust. Serve on the baking sheet or transfer to a serving platter and serve right away with more grated parmesan as desired.
- Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, preheat the oven to 400°F with a rack set in the middle. Line a rimmed baking sheet with parchment paper. Arrange the leftover potatoes cheese side down on the baking sheet. Reheat until hot and the cheese has re-crisped, 5 to 10 minutes. Let sit 5 minutes.
Notes
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- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg