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Parmesan Encrusted Potatoes

Roasted yellow potatoes encrusted with parmesan cheese and garnished with fresh parsley and thyme.
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Print Recipe
Total Time65 Mins
Prep Time20 Mins
Cook Time45 Mins
ServingsServes 10
Potato Type: Yellow
Cuisine: American
Prep Method: BakedBoiled

Dish

Side Dish

Prep Time

20 Mins

Cook Time

45 Mins

Serving

Serves 10

Description

Roasted yellow potatoes encrusted with parmesan cheese and garnished with fresh parsley and thyme.

Ingredients

  • 2 lbs. (907 g) Yellow Potatoes (Halves)
  • 1 qt (946 ml) Vegetable stock
  • 1 ea (58 g) Lemon (Sliced)
  • 4 ea (12 g) Garlic Cloves, Whole
  • 1 tbsp (17 g) Salt
  • 2 cups (180 g) Grated Parmesan Cheese
  • 3 tbsp (44 ml) Olive Oil
  • 1 tsp (1 g) Parsley (chopped)
  • 1 tsp (1 g) Thyme leaves

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat the oven to 375°F (190°C).
  3. Rinse and peel potatoes, cut into halves.
  4. In a pot, add vegetable stock, sliced lemon, garlic, and yellow potato halves, and turn on the heat to high and bring to a boil; then reduce to a simmer and cook potatoes for 30 minutes or until just fork tender. Drain potatoes and shake off excess liquid and let cool slightly.
  5. On a non-stick baking sheet/tray, drizzle olive oil and parmesan cheese evenly, place potato halves, flat side down, and place in the preheated oven for 15 minutes or until parmesan cheese gets crisped and light golden in color.
  6. Remove the baking tray from the oven and let cool slightly; using a flat spatula, carefully lift off the potatoes and place them on the serving dish or platter, flat side up, and garnish with chopped parsley and thyme.

Variations

For best results, use a silicone baking mat

Reviews

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Nutrition Facts Per Serving

Calories

200

Fat

9g

Sodium

700mg

Cholesterol

15mg

Vitamin C

17.91mg

Carbohydrates

22g

Fiber

1g

Protein

9g

Potassium

33mg

Sugar

1g

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