Description
Crispy and golden Parmesan Crusted Potatoes baked to perfection with a flavorful mix of Parmesan cheese, garlic powder, oregano, and crunchy breadcrumbs. This easy-to-make side dish features tender potato wedges coated in olive oil and a savory crust, perfect for family dinners or gatherings.
Ingredients
Scale
Potatoes
- 4 medium potatoes (Yukon Gold or Russet)
Coating Mix
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (preferably panko)
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
Other
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to ensure a hot environment for crispy potato wedges.
- Prepare Potatoes: Wash and peel the potatoes if desired, then cut into wedges or thick slices for even cooking.
- Mix Coating: In a bowl, combine grated Parmesan cheese, breadcrumbs, garlic powder, dried oregano, salt, and pepper to create a flavorful crust mixture.
- Coat Potatoes with Oil: Toss the potato wedges in olive oil until each piece is well coated, which helps the crust stick and promotes browning.
- Apply Parmesan Mixture: Press each potato wedge firmly into the Parmesan breadcrumb mixture, ensuring an even and ample coating on all sides.
- Arrange on Baking Sheet: Place the coated potatoes on a parchment-lined baking sheet, spacing them apart to allow hot air circulation and even crisping.
- Bake Potatoes: Bake in the preheated oven for 25-30 minutes, flipping the wedges halfway through cooking for even golden-brown color and crispiness.
- Garnish and Serve: Once baked, garnish with fresh chopped parsley for a burst of color and fresh flavor, then serve hot.
Notes
- Using Yukon Gold potatoes results in a creamier texture, while Russet potatoes provide a fluffier interior.
- For extra crispiness, use panko breadcrumbs as they create a lighter, crunchier coating.
- Do not overcrowd the baking sheet to ensure the potatoes crisp properly.
- You can add a pinch of smoked paprika or cayenne pepper to the coating mix for a spicy twist.
- These potatoes are best served fresh and hot right out of the oven.
