Miss Carroll’s Parmesan Crispy Potatoes

Miss Carroll's Kitchen - December 2023

Miss Carroll’s Parmesan Crispy Potatoes

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Pure scrumptiousness!

Look out baked potatoes, there is a new potato in town-the Parmesan Crispy Potato. It serves excellent as an appetizer and as a side dish.

Since my demonstration at Guess and Company, I adjusted the seasonings to coat the potatoes for a more savory overall flavor!

Prep Time: 10 minutes
Baking Time: 15-20 minutes
Total Time: 30 minutes
Servings: 2 dozen appetizers

Cooking Equipment

Cutting board
Chef’s knife
2 large cast-iron skillets
Mixing bowl

Parmesan Crispy Potatoes Ingredients

1 ½ to 2 pounds small golden potatoes or red potatoes (or your favorite potatoes), halved lengthwise
½ cup finely grated parmesan cheese, sandy texture
2-3 tablespoons olive oil (butter-infused olive oil is what I used)
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried thyme leaves
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
Flaky salt such as Mauldon (as much as you prefer)

Parmesan Crispy Potatoes Directions

Preheat the oven to 450°F.
Drizzle olive oil in iron skillets.
In a medium bowl, stir together the parmesan cheese, paprika, garlic powder, thyme, salt and black pepper.
Sprinkle ½ of the parmesan cheese mixture over the olive oil in the iron skillets.
In a bowl with the cut potatoes, drizzle 1-2 tablespoons of olive oil over potatoes. Sprinkle the remaining Parmesan cheese mixture over the potatoes and mix thoroughly.
Place potatoes cut-side down in a single layer in the iron skillets.
Sprinkle flaky salt over the potatoes to season.
Bake for about 25 minutes until potatoes are browned.
Remove the potatoes from the oven and allow to rest for about 5 minutes before serving.
Use a metal server to scoop the potatoes and the crispy coating underneath.
Serve as an appetizer with herbed sour cream and a side dish with meaty main courses.