Parmesan's calcium creates microscopic crystals at 425°F that turn potato starch into natural glue for maximum crispiness.
Crispy Parmesan Potatoes
Elevate your holiday feast with these irresistible Crispy Parmesan Potatoes! Tossed in garlic, fresh herbs, and a generous sprinkle of Parmesan, these golden-brown delights are baked to perfection for a satisfying crunch. Get ready to impress your guests and make this side dish the star of the table!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
The Story
This hasselback-Parmesan hybrid traces back to 1953 Stockholm's Hasselbacken restaurant where Swedish chefs discovered that scoring potatoes like an accordion creates maximum surface area—then Italian immigrants in 1960s Toronto said 'hold my espresso' and smothered the whole affair in aged Parmigiano-Reggiano, creating North America's cheesiest tribute to Scandinavian knife skills.
Regional Twist
In Rome's Trastevere district, they swap regular Parmesan for aged Pecorino Romano and stuff fresh rosemary sprigs between the potato cuts, then finish with a drizzle of local Lazio olive oil.
📝 Ingredients
Shopping List
- 1 pieces lime
- 70 g parmesan
- parsley (to taste)
- 6 pieces potatoes
- rosemary (to taste)
- 100 g sour cream
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- garlic (to taste)
- garlic powder (to taste)
- olive oil (to taste)
- onion powder (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Cut the potatoes in half and make lengthwise cuts without slicing all the way through, using chopsticks to guide you.
- 3
Prepare a baking sheet with olive oil, grated Parmesan, garlic powder, and pepper.
- 4
Place the potatoes on the baking sheet and brush them with rosemary butter.
- 5
Bake in the oven for 40 minutes until crispy.
- 6
Mix a quick dip with sour cream, lime juice, and season to taste.
- 7
Serve and enjoy your crispy Parmesan potatoes.
💡 Pro Tips
- ✓Soak cut potatoes in cold water for 30 minutes before seasoning to remove excess surface starch, which prevents proper crisping and can cause potatoes to steam rather than roast.technique30 minutes
- ✓Pat potatoes completely dry and let them air-dry for 10 minutes after soaking because surface moisture creates steam that inhibits Maillard browning at temperatures below 300°F.technique10 minutes
- ✓Use a 3:1 ratio of olive oil to melted butter for the fat coating because olive oil's higher smoke point (375°F) prevents burning while butter adds flavor through milk solids.ingredient3:1 ratio
- ✓Add Parmesan cheese only in the final 15 minutes of baking to prevent burning, as aged cheeses scorch at 425°F due to low moisture content and concentrated proteins.timing15 minutes
- ✓Place potatoes cut-side down initially for maximum surface contact with the hot pan, which creates better heat transfer and crispier edges through direct conduction.technique
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Parmesan's calcium creates microscopic crystals at 425°F that turn potato starch into natural glue for maximum crispiness.
Crispy Parmesan Potatoes
Elevate your holiday feast with these irresistible Crispy Parmesan Potatoes! Tossed in garlic, fresh herbs, and a generous sprinkle of Parmesan, these golden-brown delights are baked to perfection for a satisfying crunch. Get ready to impress your guests and make this side dish the star of the table!
The Story
This hasselback-Parmesan hybrid traces back to 1953 Stockholm's Hasselbacken restaurant where Swedish chefs discovered that scoring potatoes like an accordion creates maximum surface area—then Italian immigrants in 1960s Toronto said 'hold my espresso' and smothered the whole affair in aged Parmigiano-Reggiano, creating North America's cheesiest tribute to Scandinavian knife skills.
Regional Twist
In Rome's Trastevere district, they swap regular Parmesan for aged Pecorino Romano and stuff fresh rosemary sprigs between the potato cuts, then finish with a drizzle of local Lazio olive oil.
📝 Ingredients
Shopping List
- 1 pieces lime
- 70 g parmesan
- parsley (to taste)
- 6 pieces potatoes
- rosemary (to taste)
- 100 g sour cream
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- garlic (to taste)
- garlic powder (to taste)
- olive oil (to taste)
- onion powder (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Cut the potatoes in half and make lengthwise cuts without slicing all the way through, using chopsticks to guide you.
- 3
Prepare a baking sheet with olive oil, grated Parmesan, garlic powder, and pepper.
- 4
Place the potatoes on the baking sheet and brush them with rosemary butter.
- 5
Bake in the oven for 40 minutes until crispy.
- 6
Mix a quick dip with sour cream, lime juice, and season to taste.
- 7
Serve and enjoy your crispy Parmesan potatoes.
💡 Pro Tips
- ✓Soak cut potatoes in cold water for 30 minutes before seasoning to remove excess surface starch, which prevents proper crisping and can cause potatoes to steam rather than roast.technique30 minutes
- ✓Pat potatoes completely dry and let them air-dry for 10 minutes after soaking because surface moisture creates steam that inhibits Maillard browning at temperatures below 300°F.technique10 minutes
- ✓Use a 3:1 ratio of olive oil to melted butter for the fat coating because olive oil's higher smoke point (375°F) prevents burning while butter adds flavor through milk solids.ingredient3:1 ratio
- ✓Add Parmesan cheese only in the final 15 minutes of baking to prevent burning, as aged cheeses scorch at 425°F due to low moisture content and concentrated proteins.timing15 minutes
- ✓Place potatoes cut-side down initially for maximum surface contact with the hot pan, which creates better heat transfer and crispier edges through direct conduction.technique