Parmesan Crusted Potatoes are prepared by tossing Baby Dutch yellow potatoes in a blend of butter, garlic, and parmesan before being baked until warm and crispy.
Prep. Preheat the oven to 400˚F and line a baking sheet with parchment paper or aluminum foil.
Score the potatoes. Cut the potatoes in half lengthwise and use a sharp knife to score the flesh side of each half.
Season the potatoes. In a large mixing bowl, whisk together the butter, olive oil, parsley, garlic powder, salt, pepper, and ¾ cup parmesan. Add the potatoes to the bowl and toss to coat them thoroughly in the butter mixture.
Bake. Arrange the potatoes scored side up on the prepared baking sheet, sprinkle with the remaining parmesan, and bake for 30 minutes or until golden brown, crispy, and fork tender.
Serve. Remove from the oven and let the potatoes rest for a few minutes before serving.
Scoring. This crucial step ensures the potatoes absorb all the flavors. Use a sharp knife to make shallow cuts across the surface of the potato. Be careful not to cut too deep – you don't want to slice all the way through.
Adjust the cooking time if you're using Yukon or medium-sized potatoes and extend the cooking time by an additional 10 minutes or so.
Don't crowd the baking sheet; leave some space between the potatoes.
Consider roasting at a higher temperature for the final few minutes for crispier potatoes.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.