Potatoes with Lemon and Parmesan Crust

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

It seems that it's not necessary to use Parmesan; I think you can use another cheese since it's not very clear what kind of cheese it is in the oven, they will all taste similar, I believe.

Ingredients

Salad Potatoes - 10 pieces
Olive Oil - to taste
Rosemary - ¼ bunch
Bay leaf - 2 pieces
Garlic - 1 head
Lemon - ½ piece
Parmesan Cheese - to taste

Step by Step guide

Step 1

Peel the potatoes, cut them into large, evenly sized pieces, place them in a saucepan, and cover with cold water. Bring the potatoes to a boil and cook for another 5 minutes. Drain the potatoes in a colander and let them dry slightly (shake the colander so the pieces get a bit crushed, which will make them especially crispy!!). Transfer the potatoes to a bowl for convenience, add a bit of olive oil, and mix. After that, transfer the potatoes to a baking dish lined with parchment paper and spread them evenly. If you are preparing this dish the day before, you can cover it with plastic wrap and refrigerate it, then take it out an hour before cooking.

Step 2

Preheat the oven to 374°F (375 degrees Fahrenheit). Bake the potatoes for 40–50 minutes until they are golden brown.

Step 3

Remove the potatoes and gently mash them with a potato masher to increase the surface area for a crispy crust.

Step 4

Pour a generous amount of olive oil into the bowl, add aromatic herbs (I used dried Italian herbs), garlic (leave the cloves in their skins), a strip of zest, and lemon juice. Mix, drizzle the dressing over the potatoes, and shake the baking dish. Return the potatoes to the oven for another 40 minutes. Then take them out, sprinkle with Parmesan, and return to the oven for another 5 minutes. The potatoes should be covered with a golden crust!