Parmesan Baked Potatoes
Making Parmesan Baked Potatoes starts with selecting the right type of potatoes. Russet potatoes are ideal due to their starchy texture, which crisps up nicely when baked.
After peeling and cutting the potatoes into wedges, it’s important to coat them with olive oil, which helps
the Parmesan adhere to the potatoes and gives them a crispy texture. Seasoning the potatoes evenly is crucial for flavor distribution, so be sure to coat each wedge thoroughly.
As the potatoes bake, they will undergo a transformation. The high heat causes the exterior to crisp up, while the interior remains soft and tender.
The Parmesan cheese melts and becomes golden, forming a delightful crust. Flipping the wedges halfway through ensures that both sides get evenly crispy.
For extra flavor, consider experimenting with different herbs and seasonings that complement the potatoes and cheese.
Variations
For those who like a bit of heat, adding a pinch of red pepper flakes or cayenne pepper to the seasoning mix can give these potatoes a spicy kick.
Additionally, try swapping out the Parmesan for a different hard cheese like Pecorino Romano for a slightly sharper flavor.
If you’re a fan of garlic, consider using fresh minced garlic instead of garlic powder for a more intense taste. Adding a tablespoon of finely chopped.
fresh rosemary or thyme can bring a wonderful herby note to the dish. For a smoky twist, try sprinkling some smoked paprika over the potatoes before baking.
