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Extra-Crispy Parmesan-Crusted Roasted Potatoes

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Pixicook editorial team

A delectable side dish featuring crispy, Parmesan-crusted roasted potatoes that are crunchy on the outside and tender on the inside.

Ingredients for Extra-Crispy Parmesan-Crusted Roasted Potatoes

units in
USchevron
serves
6 peoplechevron

Russet Potatoes, peeled and cut into chunks

0 lb

Water

quarts

Baking Soda

teaspoons

Kosher Salt

tablespoons

Bay Leaves, dried

each

Whole Black Peppercorns

tablespoons

Garlic Clove, whole

each

Rosemary

sprigs

Unsalted Butter, melted

tablespoons

Parmesan Cheese, finely grated

0 oz

How to Make Extra-Crispy Parmesan-Crusted Roasted Potatoes

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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