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My journey with these Crispy Garlic Parmesan Crusted Potatoes began as a happy accident in my kitchen, and now they've captured the hearts (and taste buds) of millions. Each golden-brown potato half showcases a perfectly crispy cheese crust that shatters with the first bite, revealing creamy interiors that make them absolutely irresistible. After watching these little gems go viral with over 50 million views, I've perfected every detail of their preparation.
I once served these at a family gathering, and my potato-avoiding nephew ended up asking for the recipe - they're that good.
Essential Ingredients and Selection Tips
- Mini Yukon Gold Potatoes: Choose uniformly sized potatoes (about 1.5 inches) for even cooking. Look for smooth, unblemished skin
- Parmigiano Reggiano: Splurge on the real thing - its complex, nutty flavor is crucial. Buy a block and grate it fresh
- Unsalted Butter: European-style butter adds extra richness
- Olive Oil: Use good quality extra virgin for best flavor
- Garlic Powder: Fresh garlic can burn, so powder provides consistent results
- Dried Parsley: Adds color and subtle herb notes without burning
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Detailed Cooking Instructions
- Potato Preparation:
- Wash potatoes thoroughly but don't peel. Cut each potato in half lengthwise. Create diagonal scores in cut surface. Pat completely dry for maximum crispiness.
- Creating the Perfect Cheese Base:
- Grate Parmigiano Reggiano while cold. Melt butter slowly to prevent separation. Combine cheese and butter until paste-like. Spread mixture evenly in baking dish. Ensure complete coverage for consistent crust.
- Seasoning Application:
- Toss potatoes in olive oil first. Mix dry seasonings separately. Sprinkle over oiled potatoes. Ensure even coating on all surfaces. Pay special attention to cut sides.
- Strategic Potato Placement:
- Arrange cut-side down in cheese mixture. Press gently but firmly into cheese. Keep potatoes close but not touching. Ensure each potato has full contact with cheese. Create neat rows for attractive presentation.
- Mastering the Bake:
- Position rack in middle of oven. Allow oven to fully preheat. Watch for golden-brown edges. Check at 20 minutes for smaller potatoes. Look for bubbling cheese around edges.
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Temperature Control
Understanding your oven is crucial for this recipe. After countless batches, I've found that 425°F is the sweet spot - hot enough to create that coveted cheese crust without burning the garlic powder.
My tip for entertaining: I prepare everything up to the baking step, then pop them in the oven just before guests arrive. The aroma draws everyone to the kitchen every time.
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These potatoes have earned their viral status through the perfect combination of simple ingredients and technique. The key lies in attention to detail - from selecting the right potatoes to achieving that perfect golden crust. Whether served at a holiday gathering or alongside a weeknight dinner, they never fail to impress. The true magic happens in those final minutes of baking when the cheese transforms into a crispy, golden layer that makes these potatoes absolutely unforgettable.
Frequently Asked Questions
- → What type of potatoes work best for this recipe?
- Mini Yukon Gold potatoes are recommended for their buttery flavor and perfect size.
- → Why do you need to score the potatoes?
- Scoring creates lines on the cut side of the potatoes, which helps them absorb more flavor and creates extra crispy edges.
- → How long should the potatoes rest after baking?
- Let the potatoes rest for 10 minutes after baking to allow the cheese to harden and form a proper crust.
- → Can I use pre-grated parmesan cheese?
- Fresh grated Parmigiano Reggiano is recommended for the best flavor and proper crust formation.
- → What temperature should I bake the potatoes?
- Bake the potatoes at 425°F for 25-26 minutes for the perfect crispy result.