Have you ever went to make dinner, then had a visceral reaction because you are so sick of the same old things that you could scream? Because that’s how I feel about the chicken-broccoli-mashed potato combo we’ve been eating for…oh I dunno, EVER.
So anyway, it was yesterday.
Dinner was looming and I was ignoring the broccoli in the crisper when I realized sitting in the pantry was the adorable little golden potatoes that somehow always manage to go unnoticed until they’re one day away from becoming a science experiment. In this economy? I refuse. They’re too expensive to let shrivel up and I have been just as sick of noodles as I was broccoli. Besides, my waistline had been politely suggesting potatoes over pasta lately, so here we are.
If you’ve opened Pinterest or scrolled Instagram at any point in the last year, you’ve probably seen these crispy little beauties. Golden baby potatoes with a salty, crunchy parmesan crust that practically begs to be dipped in something delicious. I had officially been influenced.
Of course, I couldn’t just leave the recipe alone. I had to give it the Inspector Gorgeous treatment. My version gets a quick steam before heading into the oven, which helps create that creamy, fluffy center. If you don’t have a microwave steamer then get one! It’s great for the gross broccoli I was talking about earlier, because sometimes broccoli is okay and we need it for health.
I also like to toss in panko breadcrumbs with the parmesan because if we’re chasing crispy, we’re going all in. The result is a potato that’s buttery and tender on the inside with a golden, crunchy crust that’s good enough to steal the spotlight from whatever main dish you planned to serve.
Parmesan Crusted Baby Potatoes
The best roasted potatoes you'll ever make (probably).
Ingredients
- 1 (1.5 lb) bag golden baby potatoes, halved
- 2 cloves garlic, finely grated
- 3 tablespoons olive oil, more if needed
- 8 ounces shredded Parmesan cheese (about half of a 16 oz bag)
- 1/2 cup panko breadcrumbs
- 2 teaspoons Kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon Italian seasoning (optional)
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
- Add the halved potatoes to a silicone steamer with 1 cup of water and microwave for 5 minutes. OR bring a large pot of salted water to a boil. Add the baby potatoes and cook for 5-7 minutes, just until they're beginning to soften but are still firm enough to hold their shape. Drain well and pat dry with a paper towel.
- In a large bowl, mix the breadcrumbs, parmesan cheese, grated garlic, salt, pepper, and Italian seasoning. Add the potatoes and toss to coat. I did this for about 3 minutes to really get each piece coated.
- Arrange the potatoes cut-side down on the prepared baking sheet, trying your best to get some of the breadcrumb mixture on the cut side before placing on the sheet for maximum crisp-ness.
- Bake for 25 minutes, flipping each potato halfway through cooking, until deeply golden and crispy.
- Let them cool for 2–3 minutes before serving. Don't forget to scrape up all those crispy little bits of toasted Parmesan from the pan—they're arguably the best part.
Notes
My silicone steamer is a LIFESAVER and you can find the exact one I use in my Amazon Storefront!
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