With Mother's Day coming up this weekend, lots of people are contemplating festive meals with Mom. Whether you are opting for a brunch, lunch, or dinner, these parmesan-crusted little potatoes are the perfect side. Of course, I've also been known to just have them as a snack when the craving hits!
Can you use other cheese? Yes, as long as it is both finely shredded and easy melting. That said, I don't think any cheese makes as good a crust as good parmesan. Can you use other sizes of potato? Yes, but you will need to cut them into small pieces and they might not roast as well and easily as the baby potatoes do. For this dish, I opt for the baby taters and really enjoy the splurge. Mom's worth it!
These taters are a perfect addition to all kinds of meals. They play exceptionally well with roasts or grilled foods. They are stunning with all manner of breakfast spreads and can be sprinkled with chives, green onions, and even diced colorful peppers. Put them in your rotation and you will not be disappointed. And stay tuned for one more great Mother's Day feasting idea this week!
Parmesan Potatoes
- ½ cup finely grated parmesan
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1.5 pounds baby potatoes, halved
Preheat the oven to 400°F.
Mix the first 4 ingredients (grated parmesan through black pepper) in a bowl.
Drizzle the olive oil in a 9 x 13″ glass baking dish. Tilt the pan to spread the oil evenly over the bottom of the pan.
Use a spoon to scatter the cheese mixture over the oil in the bottom of the pan. Spread as evenly as you can. Once sprinkled, do not touch – don’t try to spread it. Place the potatoes cut side down, pressing firmly.
Bake the potatoes for 35–40 minutes or until they are soft and the parmesan crust is deep golden - you can check through the glass!
Rest the dish on a cooling rack for 5 minutes. Then use a spatula to cut the crust between the potatoes. The move them to a serving platter and flip them upside down so the cheese side is up. Serve immediately.
- Yields: 4-6 servings
- Preparation Time: 45 minutes