These potatoes are a great alternative to French fries. They are quite moist on the inside and crusty on the outside. Really good French fries are usually deep fried in two steps – and the oil used in them is certainly not olive oil as in this Twice Baked Parmesan Crusted Potatoes. The potatoes were first baked in foil wrap, which allowed them to soften and at the same time they started to form a crust. The process of submerging them in a seasoned water bath gave them the ability to absorb just the right amount of seasoning. The cheese crust added more flavor while creating the perfect crust.
The end product is well worth the time invested in making these luscious potatoes. And the process is a very simple one. These potatoes can be prepared to the point of the water bath up to one day in advance – remove them from the water bath and refrigerate covered. Bring the potatoes to room temperate before coating them with the cheese. Enjoy.
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Twice Baked Parmesan Crusted Potatoes
An easy and delicious side dish potato recipe.
- 4 medium Idaho potatoes peeled and halved lengthwise
- 2 tablespoon extra virgin olive oil (plus extra for drizzling)
- 8 pieces of aluminum foil for wrapping the potatoes
- 1 tablespoon freshly minced garlic
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 cup freshly grated parmesan cheese
- cold tap water
Preheat oven to 425 degrees.
Use 1 tablespoon olive oil, using a pastry brush, to coat each piece of potato. Wrap the potatoes with the aluminum foil – seal the two open ends of each foil wrap.
Note: this will keep the potatoes moist.
Place the foil wrapped potatoes on a sheet pan and bake for 30 minutes in the preheated oven.
While the potatoes are baking prepare a seasoned water bath – in a large bowl add cold tap water to fill about half the bowl. Add the garlic, salt, black pepper and cayenne. Stir to fully incorporate the seasoning into the water
Note: the cayenne pepper will not make the potatoes spicy.
Once the potatoes are ready after 30 minutes, remove the pan from the oven.
Carefully remove the potatoes from the foil wrap and submerge in the water. Allow the potatoes to rest in the water bath for at least 30 minutes.
Note: If the potatoes stick to the foil, use a silicone spatula to loosen them. Add more water if needed to ensure the potatoes are fully covered.
Increase the oven temperature to 450 degrees. Line a half sheet baking pan with parchment paper and coat lightly with olive oil.
Place the parmesan cheese in a plate.
Remove the potatoes from the water bath and shake off excess water.
Note: You can use a paper towel to lightly pat the excess water.
Brush each piece of the potatoes with olive oil. Coat the potatoes with the parmesan – pat the cheese lightly to stick. Place the potatoes on the baking sheet – evenly spaced. Drizzle with olive oil.
Bake the potatoes for 15 to 20 minutes until cheese melts and potatoes are lightly browned. Serve with your favorite main course. Enjoy.