Crispy Parmesan Potatoes
This recipe brings out the best in potatoes by turning something simple into a show-stopping side dish. The combination of crispy Parmesan, herbed yogurt and warm chili oil hits all the right notes.
Servings: 4
Equipment
- Baking Dish Ceramic or Glass
- Saucepan Small
Ingredients
- 1 ½ Pounds baby potatoes Yukon gold or red, halved lengthwise
- ¼ Cup + 1 Tablespoon olive oil
- ¾ Teaspoon sea salt
- ¼ Teaspoon black pepper freshly ground
- ½ Cup Parmesan cheese grated
- 1 Cup Greek yogurt full-fat
- 1 Clove garlic grated or minced
- 1 Teaspoon lemon juice fresh
- 2 Tablespoons fresh herbs such as parsley, dill or chives, chopped
- 1 or 2 Teaspoons Aleppo pepper flakes or to taste
Instructions
Roast the Potatoes
- Preheat oven to 400°F.
- Toss potato halves with 1 Tablespoon olive oil, ½ Teaspoon salt and the black pepper.
- Lightly grease a ceramic or glass baking dish and sprinkle the Parmesan evenly across the bottom without spreading.
- Arrange potatoes cut side down on the Parmesan, pressing lightly so they stick.
- Roast 30 to 35 minutes, until potatoes are tender and the Parmesan is crisp.
Prepare the Yogurt Sauce
- While the potatoes roast, stir together yogurt, garlic, lemon juice, herbs, remaining ¼ Teaspoon salt and 1 tablespoon of the olive oil on a serving platter.
Make the Chili Oil
- Heat remaining 2 ½ Tablespoons of oil in a small saucepan over medium heat until shimmering.
- Add Aleppo pepper flakes and cook 30 to 60 seconds until fragrant, then remove from heat.
Plate, Serve and Enjoy
- Pile roasted potatoes on the herby yogurt and drizzle with warm chili oil, then serve warm.
Notes
Even slicing: Cut potato halves the same size so they roast evenly.
Yogurt prep: Stir ingredients gently and let sit at room temperature for 10 minutes for a smoother texture.
Pan selection: Use ceramic or glass so you can see the Parmesan browning underneath.
Parmesan layer: Sprinkle Parmesan cheese evenly for consistent crispness. Using a sieve is a great way to ensure even sprinkling.
Oven placement: Roast in the center rack. Rotate halfway if your oven runs hot to ensure even cooking.
Timing: Make the chili oil just before serving to preserve its aroma.
Serving temperature: Best served warm or slightly room temperature so yogurt stays creamy and chili oil is aromatic.
Pretty presentation: Pile the potatoes, drizzle chili oil in a spiral, and sprinkle extra herbs for a clean, attractive presentation.
Yogurt prep: Stir ingredients gently and let sit at room temperature for 10 minutes for a smoother texture.
Pan selection: Use ceramic or glass so you can see the Parmesan browning underneath.
Parmesan layer: Sprinkle Parmesan cheese evenly for consistent crispness. Using a sieve is a great way to ensure even sprinkling.
Oven placement: Roast in the center rack. Rotate halfway if your oven runs hot to ensure even cooking.
Timing: Make the chili oil just before serving to preserve its aroma.
Serving temperature: Best served warm or slightly room temperature so yogurt stays creamy and chili oil is aromatic.
Pretty presentation: Pile the potatoes, drizzle chili oil in a spiral, and sprinkle extra herbs for a clean, attractive presentation.
Nutrition
Calories: 376kcal | Carbohydrates: 32g | Protein: 13g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 666mg | Potassium: 815mg | Fiber: 4g | Sugar: 3g | Vitamin A: 272IU | Vitamin C: 37mg | Calcium: 229mg | Iron: 2mg
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