Extra Crispy Parmesan Crusted Roasted Potatoes

#potatoes #roasted #parmesan #crispy #side dish

Parboiled russet potatoes tossed with butter and Parmesan into a starchy slurry, then roasted until they develop a shatteringly crisp cheese crust over a fluffy interior.

Ingredients

• 3 lbs russet potatoes (peeled and cut into 1 1/2- to 2-inch chunks)
• 1/2 tsp baking soda
• 2 tbsp kosher salt
• 4 bay leaves
• 1 tbsp black peppercorns
• 3 cloves garlic (roughly crushed)
• 4 tbsp unsalted butter (melted)
• 2 oz grated parmesan cheese (about 1 cup)
• salt

Cookware

• oven
• sheet pan
• pot
• sheet pan

Steps

1. Adjust the oven rack to the center position and heat the oven to 425F (or 400F with convection). Line a sheet pan with parchment paper.

2. Combine russet potatoes, baking soda, kosher salt, bay leaves, black peppercorns and garlic in a large pot. Cover with cold water by about an inch and bring to a boil over high heat.

3. Reduce to a simmer and cook until the potatoes are tender all the way to the center, about (stovetop)10 minutes. Drain well, discarding the bay leaves and peppercorns, and return the potatoes to the pot.

4. Add unsalted butter and grated parmesan cheese to the hot potatoes. Toss and fold with a rubber spatula until the Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds.

5. Transfer the potatoes to the prepared sheet pan and spread them out so they are mostly separated from one another. Roast until pale golden brown and sizzling on the bottom, about (oven)20 minutes.

6. Flip the potatoes using a thin metal spatula and continue roasting until crisp and deep gold on most sides, about (oven)15 minutes longer. Watch carefully toward the end and do not let them brown beyond a deep gold, or the Parmesan will turn bitter.

7. Remove from the oven and let cool for (rest)5 minutes on the pan. Transfer to a serving platter, season with salt to taste and serve.