Introduction to Crispy Parmesan Potatoes
Who doesn’t love some classic crispy parmesan potatoes? These make a great side or appetizer for any meal. You can also turn these into a pretty satisfying main course by adding mozzarella balls and cherry tomatoes, and serving them with a side of bread. Sort of like a mix between between crispy potatoes and a caprese salad.
The best part of these potatoes is that they’re pretty simple to make. All you have to do is coat them evenly with a generous portion of butter and some spices, and you can just pop them into the oven or air fryer and go. So while the cook time may be take a little while, the prep is ultra-quick. Then while the potatoes are cooking you can work on other dishes, dessert, or just relax!
Breakdown of the Ingredients:
The breakdown of these ingredients is pretty simple – it’s simply potatoes, butter, spices, and our toppings. I like to use petite gold potatoes for these and I leave the skin on. You can also find petite potato medleys with different varieties of potatoes if you prefer. Keep in mind though that depending on the type of potato you use, the cook time can vary. For example, I find that red potatoes take a bit longer to cook. Whereas, gold potatoes tend to cook through fairly quickly.
I also love adding toms of parmesan, cilantro, and lime juice to these. The parmesan, of course, is a given. But I also love adding the cilantro and lime juice to give these potatoes a fresh and tangy flavor.
- Petite gold potatoes
- Garlic powder
- Onion powder
- Cumin powder
- Smoked paprika powder
- Kashmiri red chili powder
- Salt
- Butter
- Parmesan
- Fresh lime juice (optional)
- Cilantro (for garnish)
Process + Keys to Success:
- Cut your small gold potatoes into quarters (leaving the skin on) and boil them for 7-10 minutes. Make sure the water is well-salted. This process of par-boiling your potatoes will help them get super crispy once you pop them into the oven or airfryer.
- Pat your potatoes dry if needed after you drain them.
- In a bowl, mix together all of your spices and melted butter.
- Using a basting brush, make sure all potatoes are evenly coated.
- Pop your potatoes into the air fryer, sprinkle your parmesan on top, and cook for 20 minutes at 400 degrees.
- Garnish with fresh cilantro and some fresh lime juice before serving, if desired.
Crispy Parmesan Potatoes
Materials
- 620 g gold potatoes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cumin powder
- 1/4 tsp smoked paprika powder
- 1/2 tsp Kashmiri red chili powder
- 1/4 tsp salt
- 3 tbsp melted butter (I used earth balance)
- parmesan (to preference)
- fresh lime juice (optional)
- cilantro (for garnish)
Instructions
- Cut your small gold potatoes into quarters (leaving the skin on) and boil them for 7-10 minutes. Make sure the water is well-salted.
- Pat your potatoes dry if needed after you drain them.
- In a bowl, mix together all of your spices and melted butter.
- Using a basting brush, make sure all potatoes are evenly coated.
- Pop your potatoes into the air fryer, sprinkle your parmesan on top, and cook for 20 minutes at 400 degrees.
- Garnish with fresh cilantro and some fresh lime juice before serving, if desired.
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