Is there any dish more deceptive than roasted potatoes? Seemingly simple, yet most of the time we end up with soft cubes, no crust, and no soul. These parmesan potatoes fix the problem once and for all.
Ingredients :
- Potatoes — Prefer waxy varieties: Charlotte, Nicola, Agata. They hold up during cooking without falling apart. Baby potatoes are practical — cut in half, they’re already the ideal size. Bintjes also work but tend to break apart a bit more during boiling.
- Parmesan — Not the pre-grated bag that dries out in the fridge — that makes a sticky mush that doesn’t crisp up. A piece grated at the moment gives an incomparable crust. Pecorino Romano is a very good substitute if you have it on hand, slightly saltier but just as effective.
- Olive oil or melted butter — Both work. Olive oil gives a fruity note and a slightly drier crust. Melted butter gives a deeper color and a richer taste — it’s what produces that light caramel hue on the edges. Mix both if you want the best of both worlds.
- Garlic powder — Fresh garlic burns in the oven at this temperature and becomes bitter. Powder, however, holds the heat without flinching and perfumes every piece evenly. Half a teaspoon is enough — it’s there to support, not to overpower.
