A golden crust is the magic that happens when a clever baking method meets olive oil and Parmesan cheese in this versatile recipe that takes five minutes to prep.
When I think of St. Patrick ‘s Day, I think of Leprechauns, four leaf clovers, and wearing green. I also think back to elementary school when a friend’s mother delivered Shamrock Shakes for the entire class every March 17th. It was most definitely a lucky day!
But since we can’t exist on green milkshakes alone, I have a few other Irish-inspired recipes that are especially fitting in the month of March. And what could be more Irish than potatoes?
(Or soda bread…click here for my original, wholegrain version with steel cut oats and here for a slightly sweet sunflower cinnamon option, which makes delicious French toast!)
The following recipe came about one weekend many years ago when I forgot to buy bread at the store. Grilled cheese and PB&Js, which were my boys’ top lunch picks at the time, were out. Undeterred (and hungry!), I figured I could do something creative with a few potatoes that needed to be used.
I borrowed a cheese crust concept I typically use in a baked mashed potato recipe and applied it to whole potatoes. The result was a crusty exterior, tender insides, and flavor similar to that of potato skins. Happily, the inventive lunch was enjoyed by all.
In the time since, the easy recipe has become a reader side dish favorite and a frequent request by my kids and husband alike.
The recipe is well-suited to entertaining too, because it’s quick to prep and complements a wide range of proteins and vegetables. For added convenience, you can prep the potatoes an hour or so in advance, let the baking dish sit at room temperature, and bake when ready.
Try it once, and this versatile side dish might just become a new favorite in your house too!
The easy steps for success are shown in the video, above, and photos below, along with some helpful tips:
Quick tip #1: Thinner, longer potatoes will offer a better ratio of crusty, cheesy topping to tender, fluffy insides. And a Pyrex or similar glass baking dish will let you gauge when the potatoes are just the right amount of golden brown.
Quick tip #2: A glass baking dish is helpful because you can glance at the bottom of the dish to make sure all of the potatoes are laying flat in the olive oil-Parmesan mixture – this will ensure they become evenly crusted with the cheese as they cook. To gauge when the potatoes are perfectly cooked, look again towards the end of the baking time. If they aren’t golden enough, you can return them to the oven for a few more minutes.
The olive oil should fully cover the bottom of the baking dish. Once added, the Parmesan cheese is sprinkled over top, followed by the salt and pepper.
Place the potatoes, cut-side down, in the dish. Yukon gold or baking potatoes may be used, as per preference. If necessary, trim the ends so the potatoes lie flat. The cut surface needs to be touching the olive oil-cheese mixture. That’s it! They’re ready to bake.
This cheesy, golden brown crust will forever reinvent baked potatoes, and you won’t believe how easy it is!
- 3 small to medium baking potatoes, halved lengthwise (longer, thinner potatoes work well)
- 2½ tablespoons olive oil
- ⅓ cup (30g) grated Parmesan cheese
- ½ teaspoon kosher or sea salt and a few turns of the pepper mill
- Fresh chives or parsley, optional
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Preheat the oven to 400℉.
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Coat the bottom of a 9×9 or 7×11 baking dish with the olive oil – the potatoes should fit in the dish with as little extra room as possible. (Helpful hint: Using a glass baking dish will allow you to accurately gauge how brown the potatoes are on the bottom.) Evenly distribute the grated Parmesan over the olive oil, and then sprinkle with the salt and pepper. (See notes.)
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Place the potato halves, cut side down, on top of the cheese mixture and bake for 45-50 minutes or until the potatoes are very tender when pierced with the tip of a knife. Check a few minutes early, as all ovens vary. (Helpful hints: If using a dark coated pan, the Parmesan will brown quicker than with a light colored or glass dish. Precise baking time will also vary depending on the thickness of potatoes.)
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Cool for 5 minutes before serving. Use a metal spatula to transfer to a serving platter or dinner plate, garnishing with snipped chives or parsley, if desired.
Want to make a bigger batch? If you wish to make enough to fit in a 9×13 pan, you will not need to fully double the olive oil. You want to just cover the bottom of the pan in a thin layer of oil, and then add enough Parmesan cheese to lightly cover the oil. After you have followed the recipe once or twice, you will be able to “eyeball” it.
Can I vary the type of potato? I tend to use small baking potatoes, although Yukon gold potatoes work well too. (Baking potatoes are starchier and fluffier compared to the creamier, denser gold potatoes.) Yukons are usually smaller and rounder, so you will need more to fill the pan and may need to reduce the cooking time.
Appetizer size: I sometimes make this recipe with bite-size new potatoes for use as an appetizer or salad topper. In that case, bake for approximately 30 minutes. You’ll know they’re done when a sharp knife poked through the skin meets no resistance.
Recipe first posted on March 14, 2014
You may also enjoy:
Loaded Baked Potato Frittata is fashioned after the favorite side dish, and the bell pepper “shamrocks” add a whimsical nod on St. Patrick’s Day.
Homemade Bailey’s Irish Cream is quick and easy to make at home and every bit as delicious as the store-bought bottle－less expensive too. Irish cream is delightful in coffee, on the rocks, or in a variety of baked goods. It’s a novel treat for holiday and hostess gifts and perfect for St. Patrick’s Day!
No yeast is needed for Brown Soda Bread with Steel Cut Oats, which is a fitting St. Patrick’s Day choice that tastes great any time of year.
For a satisfying salad, try this recipe with small potatoes. Cooked this way, smaller potatoes make a tasty, bite-size appetizer too.
These were SO easy and SO delicious! Our Christmas dinner had a new potato this year and it’s a keeper for sure! And they definitely won’t be saved for only special meals.
I’m thrilled these were a holiday hit that will be making year-round appearances!
Makes the weekly baked potato into a whole new experience! And you don’t burn your fingers trying to butter it at the end!
So happy to read this, Aunt Eunie – a whole new experience AND no burned fingers!
I love this recipe! I have made it many times and it always turns out great! I love the olive oil and Parmesan cheese combo. Thanks for sharing!
Great news, Sarah! Thank you for the great feedback.
So simple and they look delicious! Why didn’t we all think of this ages ago?
Trying this recipe for tonight’s dinner.
Coincidently, I just made these potatoes again last night with smaller red potatoes. They’re always a hit…and I hope you agree!
I first made these in Kansas and my kids loved them
I made tonight for dinner with a side salad Once again a Big Hit
So happy to read your comment, Jennifer!
This looks really good!!
Thanks, Alicelynne. We love them!