Description
Oven-roasted potato halves baked cut-side down on a layer of Parmesan and thyme for an ultra-crispy, cheesy crust—finished optionally with a balsamic glaze for a gourmet touch.
Ingredients
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)
Instructions
- Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper. Drizzle olive oil evenly over parchment.
- Sprinkle a generous layer of grated Parmesan to fully cover the oiled surface. Scatter thyme leaves evenly over the cheese.
- Arrange potato halves cut-side down directly on the Parmesan layer in a single layer.
- Bake for 20–30 minutes, until potato bottoms are golden brown, crisp, and the potatoes are fork-tender.
- Remove from oven and transfer potatoes to a plate. Optionally, drizzle with balsamic glaze.
- Serve warm and enjoy the crispy, cheesy base with soft interiors.
Notes
- Use parchment paper for easier cleanup and to ensure cheese crisps instead of sticking.
- Blend cheeses or herbs to vary the flavor—rosemary, oregano, or sage work well.
- Top with hot sauce or red pepper flakes if you prefer a spicier twist.
- Vegan cheese alternatives can be used for dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2–3 potato halves
- Calories: 210
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg
