Parmesan‑Crusted Potatoes

Short Description

Oven-roasted potatoes with a crisp, golden Parmesan crust and fragrant thyme—deliciously simple, with an optional balsamic glaze finish for a touch of sweetness.

Why You’ll Love This Recipe

• Crispy, cheesy bottoms on each potato half—irresistibly savory
• Minimal effort: just prep, bake, and enjoy
• Flavorful thyme adds herbaceous brightness
• Optional balsamic drizzle balances the richness with sweet-tart flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil (enough to drizzle over parchment-lined baking sheet)
• Grated Parmesan cheese (enough to generously cover the sheet)
• 9 medium potatoes, halved lengthwise
• Fresh thyme leaves, lightly sprinkled
• Balsamic glaze, for drizzling (optional)

Directions

Step 1: Crust Your Cookie Sheet
Preheat the oven to 350 °F (175 °C). Line a baking sheet (cookie sheet) with parchment paper. Drizzle a thin, even layer of olive oil over the parchment, then spread a generous layer of grated Parmesan to fully cover the oiled surface. Scatter thyme leaves evenly over the cheese.

Step 2: Place Your Potatoes on the Cheese
Arrange the potato halves in a single row or grid, cut side down, directly on the Parmesan layer. Ensure each potato’s flat, cut face makes contact with the cheese so it can form a crust.

Step 3: Bake Your Potatoes
Bake for about 20–30 minutes, or until the potato bottoms are golden brown and crisp—and the potatoes pull apart easily. Remove from the oven when crusted and tender.

Step 4: Finish and Serve
Optionally, drizzle each potato with a little balsamic glaze for a sweet‑tart accent. Serve warm, enjoying the crunchy Parmesan crust and soft interior.

Servings And Timing

• Servings: Approximately 9 potato halves (serves ~3–4 as side dish)
• Prep Time: ~10 minutes (parchment lining, oiling, cutting, arranging)
• Bake Time: 20–30 minutes
• Total Time: ~30–40 minutes

Variations

• Herb swaps: Use rosemary, oregano, or chopped sage instead of thyme
• Cheese mix: Try blending Parmesan with Pecorino Romano or Asiago for sharper flavor
• Seasoned oil: Add garlic powder or smoked paprika to the olive oil before drizzling
• Vegan option: use vegan Parmesan-style shreds made from nuts or soy
• Serving suggestions: top with chopped parsley, green onions, or a sprinkle of smoked sea salt

Storage/Reheating

• Storing: Store cooled potatoes in an airtight container in the refrigerator for up to 2 days.
• Reheating: For best texture, reheat in an oven or toaster oven at 350 °F (175 °C) for 10 minutes, or until crisp. Avoid microwaving, as it may soften the crust.

FAQs

What Kind of Potatoes Work Best?

Medium-sized varieties like Yukon Gold or red potatoes hold shape well and have a creamy interior for contrast with the crispy Parmesan crust.

Do I Need to Use Parchment Paper?

Yes—it helps the cheese crisp and prevents sticking. You can lightly grease the sheet if you prefer not to use parchment, but cleanup may be trickier.

Can I Use Pre‑grated or Pre‑shredded Parmesan?

Yes—just ensure it’s finely grated to form a uniform crust. Freshly grated will yield slightly better melting and flavor.

Should I Oil the Sheet Before Adding Cheese?

Yes—the olive oil helps the cheese adhere and crisp properly without burning.

Can I Use Dried Thyme Instead of Fresh?

Yes—use about half the amount of dried thyme since it’s more concentrated; toss it into the olive oil before layering the bar of cheese.

How Can I Make It Spicier?

Add crushed red pepper flakes or a dash of cayenne to the Parmesan‑thyme layer or drizzle hot sauce after baking.

Is Balsamic Glaze Necessary?

No—but it adds a lovely sweet-acidic dimension. Plain flaky salt or a squeeze of lemon juice are simple alternatives.

Can I Bake at a Higher Temperature?

You could increase oven heat to about 375 °F, but keep a close watch—cheese may brown too quickly before potatoes cook through.

How Do I Achieve a Very Crisp Crust?

Bake in the lower third of your oven so the cheese melts and browns deeply. Also ensure good contact between each potato and the cheese layer.

Conclusion

Parmesan‑Crusted Potatoes deliver a delightful contrast of textures—crunchy, cheesy bottoms and soft potato interiors, all infused with herbaceous thyme. Simple to prepare yet flavorful and elegant, they make an excellent side dish or appetizer. Adding balsamic glaze provides a gourmet flourish, but the lightly seasoned potato with crisp cheese alone is delightful on its own.

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