For 4 people
This viral side dish is popping up all over social media. We keep it simple and satisfying based on the premise that everyone loves carbs and everyone loves crunchy cheese (who doesn’t want to scrape up that golden bit in the corner of a cheesy casserole? ?). To make these little yellow potatoes, first boil them, cut them in half, and place them on top of a mixture of grated Parmesan cheese and olive oil. They are actually baked with a parmesan mixture. The only trick is to cook the potatoes long enough so that the Parmesan you see in the center of the pan is as crisp and golden as the outer edges. And it must be eaten immediately after it comes out of the oven. That part is easy.
2
small yellow potato pound
salt and pepper taste
2
cup of grated parmesan cheese
3
clove garlic
3
tablespoon of olive oil
1
tbsp chopped fresh parsley
1. Set oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
2. In a large pot, combine the potatoes and a generous pinch of salt. Add water to cover 1 inch. Bring to a boil over high heat. Reduce heat and simmer for 30 minutes or until potatoes are tender when pierced with a paring knife. Transfer the potatoes to a colander and let stand until cool enough to handle.
3. Meanwhile, pulse Parmesan cheese and garlic in a food processor until finely chopped. Add 2 tablespoons of olive oil and pulse again to combine. Transfer mixture to a sheet pan. Use your fingers to spread the cheese in a single layer as evenly as possible.
4. Cut the potatoes in half lengthwise. Arrange the potatoes cut side down on top of the cheese mixture. Press down lightly. Add remaining 1 tablespoon olive oil and season with salt and pepper.
5. Transfer the bread to the oven. Cook the potatoes for 20 to 30 minutes or until the Parmesan in the center of the pan is golden brown.
6. Break the potatoes apart, being careful to keep the crunchy cheese attached to each potato. Sprinkle with parsley and serve immediately.
caroline boehm goodnick
For 4 people
This viral side dish is popping up all over social media. We keep it simple and satisfying based on the premise that everyone loves carbs and everyone loves crunchy cheese (who doesn’t want to scrape up that golden bit in the corner of a cheesy casserole? ?). To make these little yellow potatoes, first boil them, cut them in half, and place them on top of a mixture of grated Parmesan cheese and olive oil. They are actually baked with a Parmesan cheese mixture. The only trick is to cook the potatoes long enough so that the Parmesan you see in the center of the pan is as crisp and golden as the outer edges. And it must be eaten immediately after it comes out of the oven. That part is easy.
2 | small yellow potato pound |
salt and pepper taste | |
2 | cup of grated parmesan cheese |
3 | clove garlic |
3 | tablespoon of olive oil |
1 | tbsp chopped fresh parsley |
1. Set oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
2. In a large pot, combine the potatoes and a generous pinch of salt. Add water to cover 1 inch. Bring to a boil over high heat. Reduce heat and simmer for 30 minutes or until potatoes are tender when pierced with a paring knife. Transfer the potatoes to a colander and let stand until cool enough to handle.
3. Meanwhile, pulse Parmesan cheese and garlic in a food processor until finely chopped. Add 2 tablespoons of olive oil and pulse again to combine. Transfer mixture to a sheet pan. Use your fingers to spread the cheese in a single layer as evenly as possible.
4. Cut the potatoes in half lengthwise. Arrange the potatoes cut side down on top of the cheese mixture. Press down gently. Add remaining 1 tablespoon olive oil and season with salt and pepper.
5. Transfer the bread to the oven. Cook the potatoes for 20 to 30 minutes or until the Parmesan in the center of the pan is golden brown.
6. Break the potatoes apart, being careful to keep the crunchy cheese attached to each potato. Sprinkle with parsley and serve immediately.