I love roasting potatoes. That crispy golden brown action that takes place when you cook potatoes at a high heat with some butter just makes my day. These potatoes are tiny Yukon Golds. They have a thin skin that you don’t have to peel, and a naturally buttery yellow flesh. They are firm enough to hold up to high heat when roasted.
To make these roasted potatoes, I first boiled them in water for 10 minutes.
Then I waited until they were cool enough to handle, and sliced them almost all the way through leaving the skin intact on one side.
Then I gently pressed them flat so they would fan out and topped them with butter, parsley and Parmesan cheese. And by Parmesan cheese, I mean the cheap powdery kind. Real fancy, right?
Into a 400 degree oven they go for 20-30 minutes until they are nice and crisp on the outside, but tender inside.
A little twist on your average potato, and they only need a few ingredients you probably have on hand anyway. This is the kind of potato that can hold it’s own next to a nice, juicy steak.
Simple and rustic.
Yum.
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PinIngredients
- 1 1/2 pounds petite Yukon Gold Potatoes
- 1/4 cup butter, melted plus more for greasing the baking sheet
- 1/4 cup Parmesan cheese
- 1 teaspoon dried parsley
- salt and pepper to taste
Instructions
- Place potatoes in a medium pan with cold water and bring to boil. Continue to boil for 10 minutes.
- Remove potatoes and allow them to cool enough to handle.
- Preheat oven to 400 degrees.
- Slice potatoes almost all the way through, but leave them intact on one side.
- Place the potatoes on a well greased baking sheet or baking stone and gently press them down so they fan out.
- Drizzle a little bit of melted butter over the top of each potato (or use a pastry brush) and sprinkle with Parmesan cheese and parsley.
- Bake for 20-25 minutes, or until they are tender on the inside and crisp on the outside. Season with salt and pepper and desired.
Joe says
Tried this recipe as is and love these potatoes! Only way I will make these potatoes.
★★★★★