Parmesan Crunch-Top Potatoes
Everyone loves digging into a large bowl of just out-of-the oven roasted potatoes which is standard fare on many weeknight and holiday tables. But my version kicks this beloved dish up several notches with the addition of a variety of chopped garden-fresh herbs and freshly grated Parmesan during the last few minutes of roasting.
Recipe adapted from: Lemon-Parmesan Roasted Potatoes/Food Network Magazine, 2014
Recipe adapted from: Lemon-Parmesan Roasted Potatoes/Food Network Magazine, 2014
Servings: 6 to 8
Ingredients
- Olive oil spray I love the Misto!
- 1 1/2 pounds baby red-skinned potatoes
- 1 1/2 pounds baby Yukon Gold potatoes
- Kosher salt
- 3 slices day-old sprouted grain whole grain or sourdough bread, crusts removed
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon coarse pepper or to taste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh marjoram
- 1 tablespoon chopped fresh thyme
- 1/2 cup freshly grated Parmesan cheese about 1 ounce
- Additional kosher salt and coarse pepper if desired
Instructions
- Preheat oven to 450 degrees F. Lightly coat 2 baking sheets with olive oil spray. (For easier clean-up, line baking sheets with foil and coat with olive oil spray.)
- Cut bread slices into small cubes. Process bread in a blender or food processor until coarse crumbs form. Place crumbs in a large bowl; toss with olive oil, garlic, lemon juice, salt and pepper. Set aside.
- Slice potatoes in half. Place potatoes in a stock pot; cover with cold water. Add a few shakes of salt to water. Bring water to a boil; reduce heat to medium-high. Cook potatoes uncovered until slightly tender when pierced with a fork, about 7 minutes. Drain well. Add potatoes to bowl; toss with bread crumb mixture.
- Arrange potatoes face-down on both baking sheets. Roast potatoes until almost tender and bottoms start to turn golden brown, about 20 minutes. Turn potatoes over; toss with chopped herbs and Parmesan cheese. Roast for about 5 minutes longer or until potatoes are very tender, golden brown and crispy on top. Taste; season with additional salt and pepper if desired. Place potatoes on a large serving platter. (making sure to toss in the golden brown “crunchies” remaining on the pan!) Serve hot.
Notes
Make Ahead and Storage Tips: Potatoes may be baked earlier in the day. Cover and refrigerate. Reheat potatoes at 325 degrees F, lightly covered with foil for about 8 minutes or until heated through. Cooked potatoes may be frozen for up to 4 months.
Choose a flavorful bread! I used Ezekiel 4:9 Sprouted Whole Grain Bread from Food for Life, but any whole grain or sourdough bread will make delicious bread crumbs.
Can’t find baby potatoes? Substitute with large Yukon Gold and red potatoes, cutting into chunks before cooking.
Go crazy with fresh herbs! Feel free to experiment with your favorite seasonal herbs such as dill, basil, chives and rosemary.