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February/March 2016

Crispy Parmesan Potatoes

We’d seen Parmesan potatoes relegated to side-dish status, but we wanted a spud fit for snacking.

Why This Recipe Works

To make this recipe work, we had to figure out two things: how to cook the potatoes just right and how to get the cheese to stick to the potatoes. Roasting the cornstarch-dusted and seasoned potato slices on a greased baking sheet in a very hot 500-degree oven until nearly done creates a creamy interior. Then we liberally sprinkle cheese over and between the slices and press the cheese onto the slices. To ensure that we get an even layer of crispy cheese, we flip the slices over (in the same footprint) and continue to bake until the cheese turns a light golden brown. It may look strange, but once the potatoes and cheese have cooled, the potatoes come off the baking sheet easily and are covered in a crispy cheese “skirt.”

Ingredients

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Instructions

Serves 6 to 8

Ingredients

Print Shopping List

2 pounds medium Yukon Gold potatoes, unpeeled
4 teaspoons cornstarch
Salt and pepper
1 tablespoon extra-virgin olive oil
6 ounces Parmesan cheese, cut into 1-inch chunks
2 teaspoons minced fresh rosemary
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 6)

  • Calories 256
  • Cholesterol 19 mg
  • Fat 9 g
  • Sodium 428 mg
  • Saturated 5 g
  • Carbs 29 g
  • Trans 0g
  • Dietary Fiber 3 g
  • Monounsaturated 3 g
  • Sugar 1 g
  • Polyunsaturated 0 g
  • Protein 13 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 6 to 8

Try to find potatoes that are 2 1/2 to 3 inches long. Spray the baking sheet with an aerosol (not pump) vegetable oil spray. Use a good-quality Parmesan cheese here. Serve with Chive Sour Cream, if desired (click here to see related recipe).

Watch the Cook's Country cast make this recipe

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1. Adjust oven rack to lower-middle position and heat oven to 500 degrees. Spray rimmed baking sheet liberally with vegetable oil spray. Cut thin slice from 2 opposing long sides of each potato; discard slices. Cut potatoes lengthwise into 1/2-inch-thick slices and transfer to large bowl.

2. Combine 2 teaspoons cornstarch, 1 teaspoon salt, and 1 teaspoon pepper in small bowl. Sprinkle cornstarch mixture over potatoes and toss until potatoes are thoroughly coated and cornstarch is no longer visible. Add oil and toss to coat.

3. Arrange potatoes in single layer on prepared sheet and bake until golden brown on top, about 20 minutes.

4. Meanwhile, process Parmesan, rosemary, 1/2 teaspoon pepper, and remaining 2 teaspoons cornstarch in food processor until cheese is finely ground, about 1 minute.

5. Remove potatoes from oven. Sprinkle Parmesan mixture evenly over and between potatoes (cheese should cover surface of baking sheet), pressing on potatoes with back of spoon to adhere. Using two forks, flip slices over into same spot on sheet.

6. Bake until cheese between potatoes turns light golden brown, 5 to 7 minutes. Transfer sheet to wire rack and let potatoes cool for 15 minutes. Using large metal spatula, transfer potatoes, cheese side up, and accompanying cheese to platter and serve.

Test Kitchen Technique: Flipping for Frico

Using 2 forks, turn each potato slice over and return it to the same spot on the sheet. As the excess Parmesan bakes, it will transform into crispy cheesy bits called frico.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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