Parmy Crusted Potatoes

I have numerous shortcomings as a cook, not the least of which is serving too much food. I have never quite been able to wrap my head around the idea of if I make too many appetizers to amuse my guests’ bouches, they won’t be hungry for dinner. Honestly, my favorite part of ANY dinner (take note Mark and Tony), are the appetizers. And these–these I could eat all night long with a glass of Prosecco–and maybe a delicious chicken wing or two–and maybe a few yummy glazed cashews or macadamia nuts. That, and an Elton John playlist, would be heaven.

So, give these a go. Incredibly easy to make, deliciously yummy to nibble–THESE are my love language.

Ingredients

About 1.5 lbs of baby potatoes — I’m a Yukon gold fan, cut in half.

2 tablespoons of your favorite olive oil–the tastier the better.

1/2 cup plus a tablespoon or 2 of grated parmesan (I use a microplane to grate it). You need enough to thinly cover the Pyrex dish you’ll bake the potatoes in.

1/2 garlic powder

1/2 teaspoon of dried oregano

1/2 teaspoon of paprika

1/2 teaspoon of Aleppo pepper (optional, but I use this pretty pepper on EVERYTHING–popcorn, salad dressing, barbecued meats, unbarbecued meats–you get the message)

1/2 teaspoon freshly ground pepper

Your decision on salt — I think the parmesan provides enough salt, but I cheat sometimes and add a little crumble of Maldon salt just before serving.

Directions

  1. Preheat your oven to 400 degrees, but KNOW YOUR OVEN! I always start peeking at the potatoes after about 25 minutes of cooking to make sure the parmesan isn’t getting too brown.
  2. Drizzle the olive oil to cover the bottom of a 9 x 13 pyrex baking dish THINLY!
  3. Mix the grated parmesan, garlic powder, oregano, Aleppo pepper is using, and pepper in a small bowl, the sprinkle the mixture over the olive oil. The baking dish should be covered by the parm.
  4. Take the potato halves and push each firmly into the parm lining them up in rows.
  5. Drizzle a very small amount of olive oil over the top of the potatoes.
  6. Bake for 30 – 40 minutes or until potatoes are tender and parmesan is golden brown. Check on your potatoes at about 25 minutes or so.
  7. Remove from oven and allow the potatoes to rest/cool for about five minutes, then gently lift them out and arrange on a serving platter, parmesan side up.

Serve with a dipping sauce of your choice. An easy one is sour cream mixed with thinly sliced chives or green onion tops and a squeeze of lemon. I also love mixing a mooted up avocado with some plain yogurt and a couple squeezes of lime juice. Eat’ em up!

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