Bobby Flay Crispy Parmesan Potatoes

Bobby Flay’s Crispy Parmesan Potatoes is made with baby potatoes, olive oil, Parmesan cheese, garlic powder, oregano, paprika, black pepper, and salt. This delicious potato recipe creates a crispy and savory side dish that takes about 45 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

• 750 g / 1.5 lb baby potatoes , halved (about 3.5cm / 1.75″, 20 – 24 potatoes)
• 2 tbsp olive oil , plus more for drizzling

Parmesan Mixture

• 1/2 cup / 50 g grated parmesan , the sand-like type (Note 1)
• 1/2 tsp garlic powder (or sub with onion powder)
• 1/2 tsp dried oregano or thyme
• 1/2 tsp paprika
• 1/4 tsp salt (I use table salt, leave out to lower sodium)
• 1/2 tsp black pepper

Dipping Sauce (Optional)

• 3/4 cup sour cream, or sub with plain yoghurt , or a combination of both
• 1/4 cup finely chopped green onions/scallions , plus more for garnish

How To Make Chicken Fried Steak?

1. Preheat the oven: Preheat your oven to 200°C (400°F).
2. Prepare the Parmesan mixture: In a small bowl, mix together Parmesan, garlic powder, oregano (or thyme), paprika, salt, and black pepper.
3. Oil the baking dish: Drizzle 2 tbsp of olive oil into a 22 x 33cm (9 x 13″) glass baking dish. Tilt the dish to ensure the oil covers the entire base.
4. Scatter Parmesan mixture: Evenly scatter the Parmesan mixture across the base of the dish using a spoon. Do not attempt to spread it after sprinkling.
5. Arrange the potatoes: Place the halved baby potatoes cut-side down in the dish, pressing them firmly into the Parmesan mixture. Optional: drizzle or spray the tops of the potatoes with more olive oil and sprinkle with a little extra salt.
6. Bake the potatoes: Bake for 35-40 minutes until the potatoes are tender and the Parmesan crust is golden brown. You can check the doneness by looking through the glass dish.
7. Rest the potatoes: Let the dish rest for 5 minutes once out of the oven to allow the Parmesan crust to set.
8. Serve: Using a spatula, cut through the Parmesan crust to scoop up 3-4 potatoes at a time. Flip them over so the crispy Parmesan side is facing up on a serving platter.
9. Optional – Prepare the dipping sauce: If using, mix the sour cream (or yogurt) with the chopped green onions. Serve alongside the potatoes and garnish with extra green onions.

Recipe Tips:

• Press the potatoes well into the Parmesan: Pressing the potatoes into the cheese mixture makes sure the crust sticks and gets super crispy.
• Don’t move the Parmesan after sprinkling: Once you spread the Parmesan in the dish, don’t touch it to keep the crust even and crispy.
• Use a glass dish for better results: A glass dish lets you see when the Parmesan is perfectly golden and crispy.
• Let the potatoes rest after baking: Give the potatoes 5 minutes to rest so the Parmesan can harden and stay crispy when served.
• Flip the potatoes carefully: Gently flip the potatoes when serving to keep the Parmesan crust from breaking.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Crispy Parmesan Potatoes cool to room temperature. Then, transfer them to an airtight container and refrigerate for up to 3 days.
• Reheat: Preheat the oven to 180°C (350°F). Spread the potatoes on a baking sheet and bake for about 10-15 minutes until they are heated through and the Parmesan crust is crispy again.

Nutrition Facts

Serving Size: 1 serving

• Calories: 362
• Total Fat: 20.34 g
• Saturated Fat: 8.83 g
• Cholesterol: 31.55 mg
• Sodium: 227.55 mg
• Potassium: 944.28 mg
• Total Carbohydrate: 35.55 g
• Dietary Fiber: 4.52 g
• Sugars: 3.70 g
• Protein: 10.08 g

Try More Bobby Flay Recipe:

• Bobby Flay Horseradish Sauce
• Bobby Flay Eggs Benedict
• Bobby Flay Onion Rings
• Bobby Flay Scalloped Potatoes