Potatoes make a great side dish at almost any meal and when they’re made crispy with a beautiful dusting of parmesan — there’s almost nothing better. I made this recipe a few times to get it right for the perfect balance of flavor, texture and presentation and I think the results are tremendously tasty and something you’ll truly all enjoy.
A few things I learned from the first batches of potatoes were to place the potatoes directly on the sheet pan (don’t use parchment or a silpat) and to use enough olive oil to coat them adequately, and not to skimp on salt and pepper. Potatoes are rather bland in flavor, so need some help to give them a boost. Grated Parmesan cheese can add some big seasoning, but requires a heaping teaspoonful per potato to give it that pop of cheesy goodness. Sometimes it’s just a few tweaks that make all the difference in the world when it comes to a simple recipe, and this one surely aims to please.
2 pounds yukon gold potatoes, or other small new potatoes
1/3 cup parmesan cheese, grated
salt and pepper
- Boil potatoes for 12-15 minutes until fork tender, drain. Cool to touch. Preheat oven to 425 degrees.
- On a sheet pan, drizzle with olive oil and toss potatoes. Mash each potato with potato masher gently (see photo).
- Sprinkle potatoes with salt and pepper liberally. Top each potatoes with a generous dusting of parmesan cheese.
- Bake in oven until crispy for 15-18 minutes. Remove from oven and serve hot. Enjoy!