Recipe: Crispy Parmesan Potatoes

September 20, 2017

Crispy Parmesan Potatoes, brought to you by Cook’s Country, airing Sundays on THIRTEEN. Stay tuned for the episode Plenty of Garlic and Parm, which features this recipe.

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Why This Recipe Works

To make this recipe work, we had to figure out two things: how to cook the potatoes just right and how to get the cheese to stick to the potatoes. Roasting the cornstarch-dusted and seasoned potato slices on a greased baking sheet in a very hot 500-degree oven until nearly done creates a creamy interior. Then we liberally sprinkle cheese over and between the slices and press the cheese onto the slices. To ensure that we get an even layer of crispy cheese, we flip the slices over (in the same footprint) and continue to bake until the cheese turns a light golden brown. It may look strange, but once the potatoes and cheese have cooled, the potatoes come off the baking sheet easily and are covered in a crispy cheese “skirt.”

Ingredients and Directions

Serves 6 to 8
Try to find potatoes that are 2½ to 3 inches long. Spray the baking sheet with an aerosol (not pump) vegetable oil spray. Use a good-quality Parmesan cheese here. Serve with Chive Sour Cream (below).

2 pounds medium Yukon gold potatoes, unpeeled
4 teaspoons cornstarch
Salt and pepper
1 tablespoon extra-virgin olive oil
6 ounces Parmesan cheese, cut into 1-inch chunks
2 teaspoons minced fresh rosemary

1. Adjust oven rack to lower-middle position and heat oven to 500 degrees. Spray rimmed baking sheet liberally with vegetable oil spray. Cut thin slice from 2 opposing long sides of each potato; discard slices. Cut potatoes lengthwise into ½-inch-thick slices and transfer to large bowl.

2. Combine 2 teaspoons cornstarch, 1 teaspoon salt, and 1 teaspoon pepper in small bowl. Sprinkle cornstarch mixture over potatoes and toss until potatoes are thoroughly coated and cornstarch is no longer visible. Add oil and toss to coat.

3. Arrange potatoes in single layer on prepared sheet and bake until golden brown on top, about 20 minutes.

4. Meanwhile, process Parmesan, rosemary, ½ teaspoon pepper, and remaining 2 teaspoons cornstarch in food processor until cheese is finely ground, about 1 minute.

5. Remove potatoes from oven. Sprinkle Parmesan mixture evenly over and between potatoes (cheese should cover surface of baking sheet), pressing on potatoes with back of spoon to adhere. Using two forks, flip slices over into same spot on sheet.

6. Bake until cheese between potatoes turns light golden brown, 5 to 7 minutes. Transfer sheet to wire rack and let potatoes cool for 15 minutes. Using large metal spatula, transfer potatoes, cheese side up, and accompanying cheese to platter and serve.

Chive Sour Cream

Makes about 1 cup.
Tangy sour cream mixes well with fresh chives, rosemary, salt and pepper, and garlic and onion powders and makes a perfect topping for all sorts of potato dishes, including simple baked potatoes.

1 cup sour cream
1/4 cup minced fresh chives
1/2 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

1. Combine all ingredients in bowl. Cover and refrigerate at least 30 minutes to allow flavors to blend.