About This Recipe
This recipe details a method for preparing roasted potatoes with a crispy, crunchy exterior and a soft, fluffy interior, coated with Parmesan cheese. The technique involves parboiling the potatoes to create a starchy surface that, when roasted, results in a particularly textured and golden-brown crust.
Why You’ll Love This Recipe
The combination of textures from the crispy outer layer and the tender inside is a defining characteristic of this dish. The savory, umami-rich flavor of Parmesan cheese forms a crust that adheres to the potatoes. This recipe uses a standard roasting technique that requires basic kitchen equipment and ingredients.
Ingredients
- 2 pounds Yukon Gold or Russet potatoes
- 3 tablespoons olive oil
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Step by Step Instructions
- Preheat the oven to 400°F (200°C).
- Peel the potatoes and cut them into uniform 1-inch chunks.
- Place the potato chunks in a pot of cold, salted water. Bring to a boil and parboil for 5-7 minutes, until the outsides are slightly softened but the centers are still firm.
- Drain the potatoes thoroughly in a colander. Allow them to steam dry for 2 minutes.
- Transfer the drained potatoes back to the empty pot. Shake the pot vigorously for 10-15 seconds to roughen the edges and surfaces of the potatoes.
- In a small bowl, combine the finely grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
- Drizzle the olive oil over the roughened potatoes and toss to coat evenly.
- Sprinkle the Parmesan cheese mixture over the potatoes and toss again until all pieces are thoroughly coated.
- Arrange the coated potatoes in a single layer on a parchment-lined or greased baking sheet.
- Roast in the preheated oven for 35-45 minutes, flipping the potatoes halfway through the cooking time, until they are deep golden brown and crispy.
- Remove from the oven, garnish with chopped fresh parsley, and serve immediately.
FAQ
Can I use pre-shredded Parmesan cheese?
It is recommended to use freshly grated Parmesan cheese from a block. Pre-shredded cheese often contains anti-caking agents which can prevent it from melting and forming a crisp crust effectively.
Why do I need to parboil the potatoes?
Parboiling starts the cooking process and, more importantly, creates a sticky, starchy layer on the surface of the potato. This layer is essential for the oil and Parmesan cheese to adhere to, resulting in a crispier final product.
Can I use other types of potatoes?
Starchy potatoes like Russets are excellent for achieving a fluffy interior and crispy exterior. Waxy potatoes like red potatoes will result in a creamier interior but may not achieve the same level of crispiness.
You Must Know
Do not overcrowd the baking sheet. Arranging the potatoes in a single layer with space between them is critical. Overcrowding will cause the potatoes to steam instead of roast, preventing them from becoming crispy. Ensuring the potatoes are thoroughly dried after parboiling is also a key step for achieving maximum crispiness.
Storage Tips
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in an air fryer or a conventional oven at 400°F (200°C) for 5-10 minutes to restore crispiness. Microwaving is not recommended as it will produce soft, steamed potatoes.