55 minutes
A delectable side dish featuring crispy, Parmesan-crusted roasted potatoes that are crunchy on the outside and tender on the inside.
Russet Potatoes, peeled and cut into chunks
0 lb
quarts
teaspoons
tablespoons
Bay Leaves, dried
each
Whole Black Peppercorns
tablespoons
Garlic Clove, whole
each
sprigs
Unsalted Butter, melted
tablespoons
Parmesan Cheese, finely grated
0 oz
1. Prepare and Boil Potatoes
Peel and cut the russet potatoes into 1 1/2- to 2-inch chunks. In a large saucepan, combine the potato chunks with water, baking soda, and kosher salt. Bring to a boil and add the aromatic bundle of bay leaves, whole black peppercorns, garlic cloves, and sprigs of thyme or rosemary wrapped in cheesecloth. Boil for about 10 minutes until potatoes are tender.
2. Coat with Butter and Parmesan
Drain the potatoes and gently discard the aromatic bundle. Line a baking sheet with parchment paper. Toss the potatoes with melted unsalted butter and finely grated Parmesan cheese until coated.
3. Roast Potatoes
Arrange the coated potatoes in a single layer on the prepared baking sheet. Roast in a preheated oven at 425°F (400°F for convection ovens) for 20 minutes, then flip the potatoes and continue roasting for another 15-20 minutes until golden brown and crispy.
4. Rest and Serve
Remove the roasted potatoes from the oven and let them cool for about 5 minutes on a serving platter before serving.
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