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Viral Parmesan Crusted Potatoes
Parmesan Crusted Potatoes are tender potatoes tossed in a garlic-herb butter sauce and coated with an irresistibly crunchy fresh parmesan crust making a comforting side dish.
Servings 4
Calories 417kcal
Ingredients
- 1 pound Yukon Gold potatoes Petite Red Bliss can also be used as a substitute
- 4 tablespoons butter salted, melted
- 4 tablespoons canola oil
- 1 tablespoon garlic powder
- 1 tablespoon parsley dried
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup Parmesan cheese grated
Instructions
- Place the potatoes in a large pot of water and bring it to a boil. Once boiling, reduce to medium-high heat and cook until tender, about 15-20 minutes. strain the potatoes and set aside.
- Preheat the oven to 400º Fahrenheit and line a large baking sheet with parchment paper. Set aside.
- Combine the butter, oil, garlic, parsley, salt, pepper, and Parmesan cheese in a medium to large mixing bowl.
- Toss the cooked potatoes in the butter mixture to coat them—this may need to be done in batches. Place the potatoes on a parchment-lined sheet pan, leaving about 1 to 1 ½ inches of space between each potato.
- Press/smash each one with a spatula or the bottom of a heavy glass to crush them.
- Spoon any remaining butter mixture over the potatoes, spread over each smashed potato, and bake for 22-25 minutes until crispy.
- Let them cool for about 3 minutes and serve immediately.
Nutrition
Calories: 417kcal | Carbohydrates: 22g | Protein: 12g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 790mg | Potassium: 537mg | Fiber: 3g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 24mg | Calcium: 317mg | Iron: 1mg