Of course. Here is a classic and detailed recipe for incredibly Crispy Parmesan Potatoes.
The Secret to Maximum Crispiness
The key is a two-step process: parboiling the potatoes to rough up their edges (which creates more surface area for crisping) and using a generous amount of a cornstarch-Parmesan coating.
Crispy Parmesan Potatoes
Yield: 4 servings Prep time:15 minutes Cook time:40-50 minutes
Ingredients
· 2 lbs (about 900g) russet or Yukon Gold potatoes
· 2 tablespoons olive oil
· 2 tablespoons cornstarch
· 1/2 cup freshly grated Parmesan cheese (the kind from a block, not canned powder)
· 1 teaspoon garlic powder
· 1 teaspoon paprika (optional, for color and flavor)
· 1/2 teaspoon salt (plus more for the water)
· 1/2 teaspoon black pepper
· For serving: Fresh chopped parsley, extra Parmesan, and a side of sour cream or garlic aioli for dipping.
Instructions
- Prepare the Potatoes: Preheat your oven to 425°F (220°C). Cut the potatoes into 1-inch chunks or wedges. There’s no need to peel them, as the skin adds to the crispiness.
- Parboil: Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat and let them boil for exactly 5-6 minutes. You want them to be just starting to become tender on the outside but still very firm in the center. They should be easily pierced with a fork but still offer resistance.
- Create the “Ruffled” Edges: Drain the potatoes thoroughly in a colander. Let them sit in the colander for about 2 minutes to steam dry. Then, give the colander a few good shakes. This will bash the potatoes around, creating a rough, starchy surface on the edges. This is the most important step for ultra-crispy results.
- Make the Coating: In a small bowl, whisk together the cornstarch, grated Parmesan, garlic powder, paprika, salt, and pepper.
- Coat the Potatoes: Transfer the slightly cooled and dried potatoes to a large mixing bowl. Drizzle with the olive oil and toss until every piece is evenly coated. Sprinkle the Parmesan-cornstarch mixture over the potatoes and toss again until every nook and cranny is thoroughly and evenly coated.
- Bake: Spread the coated potatoes in a single layer on a large, rimmed baking sheet lined with parchment paper. Make sure they aren’t crowded, or they will steam instead of crisp.
- Bake for 20 minutes, then carefully flip the potatoes. Return to the oven and bake for another 15-25 minutes, or until they are deep golden brown, incredibly crispy on the outside, and fluffy on the inside.
- Serve: Remove from the oven and immediately sprinkle with a little more salt and the fresh parsley. Serve hot with your favorite dipping sauce.
Chef’s Tips:
· Don’t Skip Parboiling: This step is non-negotiable for the perfect texture.
· Freshly Grated Parmesan is Key: Pre-grated cheese contains anti-caking agents that prevent it from melting and crisping properly.
· Spice It Up: Feel free to add 1/2 teaspoon of onion powder, dried herbs like oregano or rosemary, or a pinch of cayenne pepper to the coating mix.
· Air Fryer Option: This recipe works great in an air fryer. Cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
Enjoy your perfectly crispy, cheesy, and golden potatoes