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:
- 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
-
Preheat the oven to 400℉.
-
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.)
-
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.)
-
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.
Hi, just bought new, little red potatoes. Do you think microwaving them about 2 mins. would change the texture of the crust? Thanks for the yummies.
Hi Angela,
I haven’t cooked these in the microwave, but I think they would be crustier when baked. If you do try in the microwave, however, I’d love to know what you think!
Made these tonight with brautwurst. Delicious!!! Everyone enjoyed them. Perfect recipe. Thank you.
Sounds like a great combination, Lorraine! Thanks for the great feedback!
Pingback: The Fountain Avenue Kitchen – O’Brien Irish Stew
Pingback: The Fountain Avenue Kitchen – Parmesan Crusted Roasted Potato and Arugula Salad
Pingback: » Parmesan Herb Roasted Potatoes Lemony Thyme
Hi Ann. I have been coveting these potatoes since I first saw them on fb. They are fabulous. Your recipe inspired me to make them, just slightly modified. I’ve of course credited you for the recipe inspiration and linked back to your page (twice I think). I wanted to thank you personally for sharing these beautiful potatoes with us. I’ve become quite attached to them. xo Libby
What a great message, Libby! I just checked out your post and it looks mouthwatering! Thanks so much for letting me know and for the thoughtful link back. I am so glad you enjoyed these!
Made these last night! So good!!!
Thank you for letting me know, Lynn, and so glad you enjoyed!
Finally made these for dinner. YUM! So so good.. Along with wicked good chicken . Perfect meal.
I am so glad, Mary Lou! I bet that was a great combination!
Hi Ann, just to let you know, I tried this for dinner just now and it was fabulous! the kids loved it very much and so did i:D will definitely make these again!
Thanks so much, Jeannie! I am so glad they were a hit. Coincidently, I just bought more potatoes at the store to make them tonight!
Hi Ann, THanks for pinning this recipe for me, I can’t wait to try this, looks so scrumptious!
My pleasure, Jeannie…enjoy!
Pingback: » Quick & Crunchy Parmesan Crusted Potatoes Sumptuous Spoonfuls
My stomach is growling! I can just imagine the crispy, crunchy, cheesy shell on top of these taters. YUM!
It is pretty tasty, Rachael: )
I have tons (hubs loves buying in bulk) of potatoes and I know I will love this recipe!
oh oh my goodness! I am going to add potatoes to my grocery list, these look fantastic!
Thank you Ann!
I am SO making these babies! They look so yummy … thank you my friend for another amazing recipe 🙂
My pleasure, Ann! I hope they are enjoyed in your house as much as they are here!
these came out as pictured with a nice cheesy crust. I used larger potatoes which was probably a mistake. There was not a lot of “cheese to potato” ratio. I will make these again but next time I plan to use new potatoes for that reason.
I, too, love a higher cheese-to-potato ratio so I often make with smaller baking or potatoes. If you see larger, flatter ones, they work especially well!
These look so delicious, can’t wait to try them.
Enjoy!!!
saw this in the Sunday paper….will try them tonight with the corned beef.
Sounds like a good combination…I hope you enjoy!
I love how you have print-friendly versions of your recipes. Not all sites do.
Thank you!!!
You are welcome, Gail! I am so glad it helps!
Wow, that seems really easy and very tasty! I’m going to be trying them this weekend!
I hope you love them as much as we do, Lynn!
They are actually going in the oven now! 🙂
Hope you enjoy!