Parmesan potatoes: an incredibly easy recipe that takes red potatoes up a notch and creates something wonderful with that magic ingredient, Parmesan cheese.
I don’t think I’ve ever seen a dish that suffered with the addition of parmesan cheese and this one is no exception. I love red potatoes. They’re good and they make a great side dish. They’re user friendly because you don’t have to peel them. But potatoes can be boring if you don’t tweak ’em a bit. And that’s all it takes…a bit. Just six ingredients and a few minutes of prep and these potatoes start to sing.
A Few Tips for Making Parmesan Potatoes
When you’re shopping for this recipe, look for potatoes that are similar in size. It’s not a must but the slices will have a similar diameter and cook at the same time. As you can see from before-and-after-baking pictures below, I didn’t take my own advice. Not all my potatoes are the same size. My husband did the uneven slicing but, hey, he tried. Next time I’ll get out the mandoline.
You can make your own breadcrumbs by putting slices of bread in a food processor then drying out the fresh crumbs in the oven. But that wouldn’t be simple. The simplest way is to buy store-bought breadcrumbs. I prefe panko because I like the taste and texture a lot, so panko it was.
Parsley is a very versatile herb that adds a lot of flavor. And you can find it year-round at the supermarket. Use flat-leaf parsley in this dish if you can over the curly kind. What’s the difference? Flat-leaf, or Italian parsley, has a brighter, more robust flavor. It’s a true aromatic. Curly-leaf parsley can be tougher. Some people find the taste too bitter and would prefer to see it only as a garnish next to crab cakes or something. However, if you can’t find flat-leaf parsley use the curly kind and your dish will be just fine. (It’s actually easier to chop.)
I also recommend using the best Parmesan you can find, or afford, as some of the lesser brands produce a Parmesan that’s just so salty.
These babies bake up nice and golden and they taste so delicious you don’t even have to serve them with anything! Even my saltimbocca.
Yield: Serves 6
Total Time: 50 minutes
- 1 1/2 pounds red potatoes, sliced 1/2-inch thick
- 3 tablespoons olive oil
- 2/3 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1/4 cup minced fresh, flat-leaf parsley
- Preheat oven to 375°. Place a baking sheet into the oven to preheat at the same time.
- Place potatoes in a bowl and toss gently with the olive oil.
- Combine Parmesan, bread crumbs and parsely in another bowl.
- Remove pre-heated baking sheet from oven and sprinkle about 1/2 cup of cheese mixture onto the sheet.
- Place the potatoes onto the sheet and sprinkle with the remaining cheese mixture.
- Bake until potatoes are tender, about 30-35 minutes.