Garlic Parmesan Crispy Potatoes (Printable Version)
# What You'll Need:
→ For Preparing and Topping
01 -
Olive oil spray
02 -
3 tablespoons unsalted butter, melted
03 -
4 garlic cloves, crushed
04 -
1 tablespoon fresh parsley, chopped up small
05 -
Salt, use as much as you like
06 -
Freshly cracked black pepper, suit your taste
07 -
2 tablespoons finely grated Parmesan cheese
→ Potatoes
08 -
900 g Yukon Gold or Carisma potatoes
# Steps to Follow:
01 -
Move hot potatoes to your serving plate. Toss over any leftover parsley and add another pinch of salt if you want. Eat them right away while they're still toasty.
02 -
Take out the baking tray, dust potatoes with Parmesan, then stick them back under the broiler for about 2 or 3 minutes until the cheese goes bubbly and browned just a touch.
03 -
Give the potatoes a quick spritz of olive oil and broil for 10 to 15 minutes. You want the tops crispy and golden.
04 -
Pour the garlic, butter, and parsley mix all over each potato. Sprinkle on as much salt and pepper as you fancy.
05 -
Pop the melted butter, smashed garlic, and all your chopped parsley into a little bowl and stir it around.
06 -
Spritz a baking tray with some olive oil. Lay your cooked potatoes out, then gently press them down with a masher to squash them into chunky rounds.
07 -
Toss your potatoes into a big pot of salty water. Boil, slap on the lid, and let them bubble for about half an hour until a fork slides in easy. Drain well when they're done.
08 -
Crank your oven up to broil at 200°C and let it get nice and hot.
# Additional Tips:
01 -
Dry those potatoes really well before baking and spread them out on the tray if you want them super crispy.