Extra-Crispy Parmesan-Crusted Roasted Potatoes
Ingredients
- 3 pounds russet potatoes
peeled and cut into 1 1/2- to 2-inch chunks
- 1/2 teaspoon baking soda
- 2 tablespoons kosher salt
or 1 tablespoon table salt
- 4 dried bay leaves
preferably Turkish
- 1 tablespoon whole black peppercorns
- 6 whole garlic cloves
peeled and lightly crushed
- 3 to 4 thyme or rosemary sprigs
or a mix
- 3 tablespoons unsalted butter
melted
- 2 ounces finely grated Parmesan
about 1 cup
- Kosher salt and freshly ground black pepper
Directions
- 1
Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
- 2
Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
- 3
Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
- 4
Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
- 5
Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
- 6
Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.
Extra-Crispy Parmesan-Crusted Roasted Potatoes
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About this Recipe
Craving roasted potatoes that go beyond merely crisp, reaching an extra-crispy, cheesy perfection? These Extra-Crispy Parmesan-Crusted Roasted Potatoes deliver a side dish so good, it might just steal the show. Forget soggy spuds; prepare for a delightful textural and flavor experience reminiscent of a beloved cheesy pizza crust.
Why These Potatoes Are Unforgettable
The magic in this recipe lies in a few clever techniques. An initial boil with baking soda is key, helping to break down the potato's surface and release starch, which is crucial for that ultimate crispness. During this stage, fragrant aromatics like bay leaves, peppercorns, garlic, and thyme or rosemary infuse the potatoes with a subtle herbal flavor, ensuring depth without the risk of scorched herbs later in the roasting process. Finally, this released starch combines with melted butter and a generous amount of finely grated Parmesan to create a savory slurry. As the potatoes roast, this mixture transforms into a crunchy, golden-brown cheesy shell that envelops each fluffy potato chunk.
What to Expect
Prepare for potatoes that are remarkably fluffy and tender on the inside, encased in an intensely crispy exterior with an irresistible, savory Parmesan crust. The flavor profile is rich and deeply satisfying, with hints of the aromatics from the initial boil adding complexity to the salty, umami notes of the cheese. Each bite offers a delightful contrast—the soft potato yielding to the delightful crunch of the cheesy shell. This isn't just a side dish; it's an experience in texture and flavor that elevates simple potatoes to something truly special.
Customization & Variations
While the core recipe delivers perfection, you can subtly adapt the herbal notes. Feel free to use only thyme sprigs or only rosemary sprigs during the boiling stage, depending on your preference or what you have on hand. For a touch more spice, you could add a pinch of red pepper flakes with the Parmesan, though this isn't in the original recipe.
Serving & Context
These incredible roasted potatoes are perfect for any meal that calls for a substantial, flavorful side. They pair wonderfully with roasted meats, poultry, or as a hearty component of a vegetarian spread. Serve them fresh from the oven to best enjoy their unparalleled crispness and warm, cheesy aroma.