Crispy Parmesan Potatoes

From Cook's Country | February/March 2016

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… read more

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.”

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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 (see related content), if desired.

Ingredients

Detail sfs crispy parmesan potatoes 25
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