Crispy Parmesan Potatoes

Of course. Here is a classic and detailed recipe for incredibly Crispy Parmesan Potatoes.

The Secret to Maximum Crispiness

The key is a two-step process: parboiling the potatoes to rough up their edges (which creates more surface area for crisping) and using a generous amount of a cornstarch-Parmesan coating.

Crispy Parmesan Potatoes

Yield: 4 servings Prep time:15 minutes Cook time:40-50 minutes

Ingredients

· 2 lbs (about 900g) russet or Yukon Gold potatoes

· 2 tablespoons olive oil

· 2 tablespoons cornstarch

· 1/2 cup freshly grated Parmesan cheese (the kind from a block, not canned powder)

· 1 teaspoon garlic powder

· 1 teaspoon paprika (optional, for color and flavor)

· 1/2 teaspoon salt (plus more for the water)

· 1/2 teaspoon black pepper

· For serving: Fresh chopped parsley, extra Parmesan, and a side of sour cream or garlic aioli for dipping.

Instructions

Prepare the Potatoes: Preheat your oven to 425°F (220°C). Cut the potatoes into 1-inch chunks or wedges. There’s no need to peel them, as the skin adds to the crispiness.

Parboil: Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat and let them boil for exactly 5-6 minutes. You want them to be just starting to become tender on the outside but still very firm in the center. They should be easily pierced with a fork but still offer resistance.

Create the “Ruffled” Edges: Drain the potatoes thoroughly in a colander. Let them sit in the colander for about 2 minutes to steam dry. Then, give the colander a few good shakes. This will bash the potatoes around, creating a rough, starchy surface on the edges. This is the most important step for ultra-crispy results.

Make the Coating: In a small bowl, whisk together the cornstarch, grated Parmesan, garlic powder, paprika, salt, and pepper.

Coat the Potatoes: Transfer the slightly cooled and dried potatoes to a large mixing bowl. Drizzle with the olive oil and toss until every piece is evenly coated. Sprinkle the Parmesan-cornstarch mixture over the potatoes and toss again until every nook and cranny is thoroughly and evenly coated.

Bake: Spread the coated potatoes in a single layer on a large, rimmed baking sheet lined with parchment paper. Make sure they aren’t crowded, or they will steam instead of crisp.

Bake for 20 minutes, then carefully flip the potatoes. Return to the oven and bake for another 15-25 minutes, or until they are deep golden brown, incredibly crispy on the outside, and fluffy on the inside.

Serve: Remove from the oven and immediately sprinkle with a little more salt and the fresh parsley. Serve hot with your favorite dipping sauce.

Chef’s Tips:

· Don’t Skip Parboiling: This step is non-negotiable for the perfect texture.

· Freshly Grated Parmesan is Key: Pre-grated cheese contains anti-caking agents that prevent it from melting and crisping properly.

· Spice It Up: Feel free to add 1/2 teaspoon of onion powder, dried herbs like oregano or rosemary, or a pinch of cayenne pepper to the coating mix.

· Air Fryer Option: This recipe works great in an air fryer. Cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.

Enjoy your perfectly crispy, cheesy, and golden potatoes