Ingredients
- Russet Potatoes3 pounds, peeled and cut into 1 ½- to 2-inch chunks
- Baking soda1/2 teaspoon
- Kosher Salt2 tablespoons
- Dried Bay Leaves4
- Whole black peppercorns1 tablespoon
- Garlic6, peeled and lightly crushed
- Thyme Or Rosemary Sprigs3
- Unsalted butter3 tablespoons, melted
- Parmesan cheese2 ounces, finely grated
These parmesan-crusted roasted potatoes are a perfect side dish, offering a delightful crunch and rich flavor. The combination of boiling the potatoes first with aromatics ensures they're tender inside while the high-temperature roasting gives them a beautifully crisp exterior. This method not only enhances the flavor but also helps achieve that extra-crunchy texture we all love.
To start, you’ll boil russet potatoes in a seasoned water mixture that includes bay leaves, garlic, and peppercorns. This infuses the potatoes with aromatic flavors before they hit the oven. Once boiled, they are coated with melted butter and Parmesan, which creates a delicious crust during roasting.
A key tip for achieving the best crispiness is to spread the potatoes out on the baking sheet, ensuring they have space to roast evenly. The roasting process is crucial: keep an eye on them to prevent burning, and turn them halfway through for uniform crisping. These potatoes can be made ahead of time, cooled, and stored in the fridge before roasting, making them a convenient choice for meal prep.
Serve these irresistible potatoes alongside your favorite protein for a complete meal, or enjoy them as a snack on their own. They are best served hot out of the oven, but can be stored in an airtight container in the fridge for a couple of days if you have leftovers.
Instructions
Preheat the Oven
5 minPosition the oven rack in the center and preheat to 425°F (or 400°F for convection). This temperature is ideal for achieving crispy potatoes.
Boil the Potatoes
10 minIn a large saucepan, combine potato chunks, 2 quarts of water, baking soda, and kosher salt. Bring to a boil and cook until the potatoes are tender, about 10 minutes after boiling begins.
Prepare Aromatics
5 minCut a 10x10-inch square of cheesecloth and place bay leaves, peppercorns, garlic cloves, and herb sprigs in the center. Gather the corners to create a pouch and secure with twine. Add this pouch to the pot with potatoes.
Drain and Cool Potatoes
5 minOnce the potatoes are tender, drain them in a colander and discard the aromatic pouch. Allow the potatoes to cool slightly while you prepare the baking sheet.
Coat Potatoes with Butter and Cheese
5 minIn a large bowl, combine the cooled potatoes with melted butter and Parmesan. Season lightly with salt and pepper, then toss until coated evenly, forming a slurry of cheese and butter on the surface.
Roast the Potatoes
20 minSpread the coated potatoes on a lined baking sheet, ensuring they are mostly separated. Roast in the oven for about 20 minutes until pale golden and sizzling.
Flip and Continue Roasting
20 minUse a thin metal spatula to flip the potatoes. Continue roasting for an additional 15 to 20 minutes, checking frequently to avoid burning. They should be crisp and golden brown.
Cool and Serve
5 minRemove the potatoes from the oven and let them cool on the pan for 5 minutes. Transfer to a serving platter and enjoy warm!
FAQ
Yes, you can boil and coat the potatoes with butter and Parmesan, then refrigerate them until you're ready to roast.