Parmesan Crusted Potatoes
Ingredients:
4 large russet potatoes (or Yukon gold potatoes)
1/4 cup olive oil (or melted butter)
1/2 cup grated Parmesan cheese (freshly grated is best)
1/2 cup breadcrumbs (preferably panko for extra crispiness)
2 cloves garlic, minced (optional)
1 tablespoon fresh parsley, chopped (optional, for garnish)
1 teaspoon dried oregano or Italian seasoning
Salt and pepper, to taste
1/4 teaspoon paprika (optional, for extra color and flavor)
Instructions:
1. Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Prepare the Potatoes:
Wash and scrub the potatoes well. You can peel them if you prefer, but leaving the skins on adds extra texture and flavor.
Cut the potatoes into wedges or rounds (about 1/2-inch thick). If you're making wedges, cut the potatoes in half lengthwise, then cut each half into 3-4 wedges.
3. Coat the Potatoes:
In a large bowl, toss the potato wedges or rounds with olive oil (or melted butter) to coat them evenly.
In a separate small bowl, mix together the grated Parmesan cheese, breadcrumbs, minced garlic (if using), oregano, paprika, salt, and pepper.
4. Coat with Parmesan Mixture:
Dip each potato wedge or round into the Parmesan mixture, pressing lightly to coat each piece completely. Arrange the coated potatoes in a single layer on the prepared baking sheet, making sure they are not crowded for the best crispiness.
5. Bake the Potatoes:
Bake in the preheated oven for 30-35 minutes, or until the potatoes are golden and crispy on the outside and tender on the inside. Flip the potatoes halfway through the baking time to ensure they cook evenly.
6. Garnish and Serve:
Once the potatoes are done, remove them from the oven and sprinkle with fresh parsley, if desired, for added color and flavor.
Serve hot with your favorite dipping sauce, like ketchup, ranch dressing, or a creamy garlic dip.