Crispy Crunchy Parmesan Potatoes
These Crispy Crunchy Parmesan Potatoes boast a golden, cheesy crust with a fluffy inside—perfectly irresistible and easy to make!
Servings: 2 servings
Ingredients
- 1 large Russet potato cut into 1/2-inch cubes, not peeled
- 2 tbsp vegetable oil
- garlic salt to taste
- grated Parmesan cheese recommended
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving that perfect crispy exterior.
- Wash the large Russet potato thoroughly and cut it into 1/2-inch cubes while keeping the skin on.
- In a large mixing bowl, combine the potato cubes with vegetable oil and a generous sprinkle of garlic salt. Toss until all the pieces are evenly coated.
- Spread the seasoned potato cubes in a single layer on a baking sheet. Ensure they have enough space between them to allow for proper crisping.
- Place the baking sheet in the preheated oven and roast the potatoes for about 20 minutes. After 20 minutes, use a spatula to flip the potatoes, then return them to the oven for an additional 15-20 minutes, or until they are golden brown and crispy.
- In the last 5 minutes of roasting, sprinkle the grated Parmesan cheese over the potatoes. Allow it to melt and turn golden.
- Once the potatoes are crispy and the cheese is melted, remove them from the oven. Garnish with freshly chopped parsley before serving.
Equipment
- Sharp Knife
- Cutting Board
- Large Mixing Bowl
- Baking Sheet
- Spatula
Notes
- Cut potato cubes evenly to ensure uniform cooking and crispiness.
- Do not overcrowd the baking sheet to achieve maximum crispiness.
- Substitute vegetable oil with olive oil for a richer flavor.
- Try other cheeses like Asiago or Pecorino for different tastes.
- Add dried herbs or spices like rosemary, thyme, or smoked paprika for extra flavor.