Meet your new favorite side dish. A crispy parmesan crusted potato half infused with garlic and butter. This is SO EASY, it’s an “everyday” recipe but it well also be your go to recipe for company. Skill level 2/10, just don’t cut yourself with the knife.
Start with some butter, seasoning and parmesan in a glass baking pan. Scrub up some potatoes, cut in half and place cut side down on the parmesan. Bake and allow to cool in the dish for a few minutes to firm up a crust and you are good to go.
I’m getting too many recipes of the year candidates. I experimented on my wife on Saturday with this. She loved it so much I
had to repeat it the following day (Mother’s Day) to go with her
porterhouse steak. That is high praise folks.
Notes: I used the traditional russet baking potatoes but any potatoes should be fine. Adjust the spices/salt/pepper/garlic to taste. A little less butter would work but with this amount the taste will infuse into the potato better.
The glass baking dish will help this not to stick but some recipes call for non-stick pans or foil. I’m a little leery of the foil.
The potatoes must fit flat in the dish. Pick a dish size that fit the amount you need and adjust the ingredients to cover the bottom correctly.
These warm up nicely in a microwave and taste very good but are not quite as nice looking so great for left overs but not a cook ahead recipe for company.
Serving amount will be a little less then you think. These are very filling. If you normally eat a whole baked potato, the whole half will be about right.
Preheat oven to 400 degrees convection (425 regular).
Melt butter in a microwave (about 30 seconds). This is 4 T in a 5 by 9 glass baking dish.
Spread the butter over the bottom of the pan. Sprinkle with 1 1/2 tsp of 7:2:2 (linky) (or 1 tsp of course salt with 1/4 tsp each of granular garlic and pepper). Sprinkle 1/2 cup of grated parmesan. Fresh is better and I love Parmigiano Reggiano from Sam’s Club.
Scrub 2 medium russet and cut in half.
Lay the cut potatoes flat on the parmesan mixture cut side down.
Bake until potatoes are done. About 40 minutes. A done potato is 210 degrees.
Remove from oven and allow to cook for 5 minutes to let crust form. Then run a knife around the potato so the crust does not pull off.
Remove from the pan carefully and serve. They will stay hot for quite a while.
- 2 medium russet potatoes
- 4 T butter
- 1 1/2 t 7:2:1 or 7:2:2 seasoning ( kosher salt/pepper/granular garlic))
- 1/2 cup grated Parmesan cheese (fresh if possible)
Prep time: 5 mins Cook time: 40 mins Total time: 45 mins Yield: 4 servings
May 18 2013