These potatoes are the perfect combination of creamy baked potato centers with a crispy cheese crusted bottom. And the best part is they are extremely simple to make and clean up after. By using the parchment paper on the bottom of your dish you prevent the cheese from sticking and it makes it easier to remove from the pan to cut into portions for your meal.
I found that by removing the potatoes to a cutting board I could easily cut the dish into small portions with a large knife instead of trying to slice them in the dish. You could even flip it over so that the cheese becomes the top. Any oven safe dish will work, but I like using my cast iron. It holds the temperature evenly in the pan and does better at higher heat cooking temperatures. It also helps to give the cheese a crispy texture without burning before the potatoes finish cooking. If you don’t have one you should really invest in at least one pan. Serve these potatoes at your next family meal and I promise they will be a hit. Enjoy!
Parmesan Crusted Potatoes
- 2 pounds new potatoes red or yellow or mixed
- 5 oz. Parmesan and Ramano cheese shredded
- ¼ tsp salt
- ¼ tsp pepper
- 1-2 Tbsp olive oil
- 1 sheet of parchment paper
- Line an oven safe dish with parchment paper. Brush the paper with olive oil and cover with all but 2 tbsp of the cheese. Clean and slice the potatoes in half. Place the potatoes cut side down on top of the layer of cheese. Sprinkle remaining cheese, salt, and pepper over the top. Place in a 400’F oven for 10-20 minutes. The potatoes will be fork tender when done.