Sandra This Bobby Flay Crispy Parmesan Potatoes Recipe is a crispy and golden recipe, which uses tender baby potatoes and a savory Parmesan crust. It’s the perfect side dish, ready in about 55 minutes.
Bobby Flay Crispy Parmesan Potatoes Recipe Ingredients
Potatoes:
- 750 g / 1.5 lb baby potatoes, halved (about 3.5cm / 1.75″, 20 – 24 potatoes)
- 2 tbsp olive oil, plus more for drizzling
Parmesan Mixture:
- 1/2 cup / 50 g grated parmesan, the sand-like type
- 1/2 tsp garlic powder (or sub with onion powder)
- 1/2 tsp dried oregano or thyme
- 1/2 tsp paprika
- 1/4 tsp salt (I use table salt, leave out to lower sodium)
- 1/2 tsp black pepper
Dipping Sauce (Optional):
- 3/4 cup sour cream, or sub with plain yoghurt, or a combination of both
- 1/4 cup finely chopped green onions/scallions, plus more for garnish
How To Make Bobby Flay Crispy Parmesan Potatoes
- Prep the oven: Preheat your oven to 200°C (400°F).
- Prepare the Parmesan mixture: In a small bowl, mix together the Parmesan cheese, garlic powder, oregano (or thyme), paprika, salt, and black pepper until well combined.
- Oil the baking dish: Drizzle 2 tbsp of olive oil into a 22 x 33cm (9 x 13″) glass baking dish. Tilt the dish back and forth to ensure the oil coats the entire base evenly.
- Scatter the cheese: Evenly scatter the Parmesan mixture across the base of the oiled dish using a spoon. Crucial: Do not attempt to spread it with a spatula after sprinkling, or you will disrupt the even layer.
- Arrange the potatoes: Place the halved baby potatoes cut-side down directly onto the cheese layer. Press them firmly into the Parmesan mixture to ensure the cheese adheres. Optional: drizzle or spray the tops of the potatoes with a little more olive oil and sprinkle with a pinch of salt.
- Bake the potatoes: Bake for 35-40 minutes. You want the potatoes to be tender and the Parmesan crust to be a deep golden brown. Tip: Use a glass dish so you can carefully lift it up and look underneath to check the color of the cheese crust.
- Rest the potatoes: Remove the dish from the oven and let it rest for 5 minutes. This allows the Parmesan crust to harden and set, making it easier to remove intact.
- Serve: Using a spatula, cut through the Parmesan crust to scoop up 3-4 potatoes at a time. Flip them over so the crispy Parmesan side is facing up on a serving platter.
- Prepare dipping sauce: If using, mix the sour cream (or yogurt) with the chopped green onions. Serve alongside the hot potatoes.
Recipe Tips
- Which Parmesan to use: For this specific crust, the “sand-like” grated Parmesan (often found in shaker jars or the deli tubs) works better than long, freshly shredded strands. The fine texture creates a uniform crust that doesn’t get stringy.
- Why use a glass dish: Using a clear glass baking dish allows you to check the bottom of the potatoes without lifting them up. You can see exactly when the cheese turns from yellow to golden brown.
- Don’t crowd the pan: Make sure the potatoes are in a single layer. If they are stacked, they will steam instead of roast, and you won’t get that signature crunch.
- Let them rest: Do not skip the 5-minute resting period. If you try to move them immediately, the cheese might still be molten and stay stuck to the pan instead of the potato.
What To Serve With Bobby Flay Crispy Parmesan Potatoes
These potatoes steal the show and pair well with simple proteins.
- Grilled steak or pork chops
- Roasted chicken
- Pan-seared salmon
- A fresh green salad with vinaigrette
How To Store Bobby Flay Crispy Parmesan Potatoes Recipe
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days. Note that the crust will lose its crunch in the fridge.
- Reheat: To restore the crispiness, place the potatoes on a baking sheet and heat in a 400°F oven or air fryer for 5-10 minutes. Do not microwave, as they will become soggy.
- Freeze: Freezing is not recommended as potatoes tend to become mealy and the crust will detach upon thawing.
Bobby Flay Crispy Parmesan Potatoes Recipe Nutrition Facts
- Calories: 240
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 450mg
- Total Carbohydrates: 26g
- Dietary Fiber: 3g
- Sugar: 1g
- Protein: 8g
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use parchment paper for easy cleanup?
No. For this specific recipe, the cheese needs direct contact with the oiled glass or ceramic dish to fry and form the crust. Parchment paper often creates a barrier that prevents the crust from crisping properly.
Why did my cheese burn?
This can happen if your oven runs hot or if the potatoes are very large and take too long to cook. If you notice the cheese browning too fast, you can cover the dish with foil, but this may steam the potatoes slightly.
Can I use regular potatoes?
Yes, you can use Yukon Gold or red potatoes. Just cut them into 1.5-inch chunks to mimic the size of baby potatoes so the cooking time remains consistent.
Try More Recipes:
- Bobby Flay Mashed Potatoes Recipe
- Bobby Flay Lemon Potatoes Recipe
- Bobby Flay Chicken Fried Steak Recipe
Bobby Flay Crispy Parmesan Potatoes Recipe
Description
This Bobby Flay Crispy Parmesan Potatoes Recipe transforms humble spuds into a gourmet side dish with an irresistible, crunchy cheese crust.
Ingredients
Instructions
- Preheat oven to 200°C (400°F).
- Mix Parmesan, garlic powder, oregano, paprika, salt, and pepper in a bowl.
- Pour 2 tbsp olive oil into a 9×13″ glass baking dish, tilting to coat the bottom.
- Scatter the Parmesan mixture evenly over the oil. Do not disturb once scattered.
- Press potato halves, cut-side down, firmly into the cheese.
- Bake for 35-40 minutes until potatoes are tender and cheese is golden brown.
- Remove from oven and let rest for 5 minutes to set the crust.
- Flip potatoes over onto a serving platter, crust side up.
- Serve with sour cream dipping sauce if desired.
Notes
- Cheese Texture: Avoid freshly shredded cheese that looks like long noodles; you want the granular, powdery type (like Kraft or similar) or finely grated from a block for the best crust adhesion.
- Pan Choice: Glass or ceramic pans work best for monitoring the bottom browning.
- Resting: The 5-minute rest is mandatory to ensure the cheese releases from the pan attached to the potato.
Bobby Flay Crispy Parmesan Potatoes Recipe
