Parmesan Crusted Potatoes

These are easily some of the best roasted potatoes I’ve ever made. They’re incredibly crispy on the outside, fluffy on the inside, and coated in melted butter and Parmigiano Reggiano. Boiling the potatoes with a little baking soda helps create those rough edges that get extra golden and crunchy in the oven. They’re buttery, cheesy, crispy, and almost impossible to stop eating!

Ingredients

3 lbs russet potatoes, peeled and cut into 1½–2-inch chunks

½ tsp baking soda

1 tbsp salt (for boiling)

½ stick salted butter, melted

1 cup finely grated Parmigiano Reggiano

1 tsp dried thyme

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

Salt and cracked black pepper to taste

Instructions

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

2. Add the potatoes to a large pot of salty cold water and bring to a boil. Once boiling, reduce to a simmer and cook until the potatoes are fork-tender but not falling apart, about 10–15 minutes.

3. Drain the potatoes well and transfer them to a large mixing bowl.

4. Add the melted butter, Parmigiano Reggiano, herbs, and seasonings. Gently toss the potatoes until the butter, Parmesan, and potato starch create a rough coating on the outside of each piece. It will look like big chunks of potato covered in mashed potatoes, that is a good thing!

5. Spread the potatoes onto the prepared baking sheet in a single layer, leaving a little space between each piece.

6. Roast for 20-25 minutes, then carefully flip the potatoes.

7. Continue roasting for another 20-25 minutes, or until the potatoes are deeply golden brown and crispy on all sides.

8. Let the potatoes rest for about 5 minutes before serving.

6 servings