Description
These Crunchy Parmesan Crusted Potatoes are a flavorful and crispy side dish featuring baby yellow potatoes coated in a savory mixture of Parmesan, Pecorino Romano, garlic, and spices. Baked to golden perfection, they are served with a unique Tobiko Gochujang dip, blending creamy mayo, spicy gochujang, and crunchy tobiko for an irresistible accompaniment.
Ingredients
Scale
Potatoes and Coating
- 2 pounds baby yellow or gold potatoes (about 16 baby potatoes)
- 1.5 cups freshly grated Parmesan cheese (finely grated works best)
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 1 teaspoon grated garlic
- 1/4 cup Pecorino Romano, freshly grated
- 1/2 teaspoon red chili flakes (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Tobiko Gochujang Dip
- 1/4 cup Kewpie mayo (substitute option: regular mayonnaise)
- 1 teaspoon gochujang
- 1 tablespoon tobiko
- 2 teaspoons lemon juice, freshly squeezed
- Fine sea salt to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for baking the potatoes.
- Prepare Potatoes: Wash and scrub the potatoes thoroughly to remove any dirt. Dry them completely with a towel, then slice each potato in half to expose the cut sides.
- Make Marinade and Coat: In a large bowl, whisk together the melted butter, olive oil, grated garlic, red chili flakes, Pecorino Romano, kosher salt, and cracked black pepper. Add the halved potatoes to the bowl and toss well to coat each piece evenly with the flavorful marinade.
- Arrange and Bake: Spread the grated Parmesan cheese evenly in a layer on the parchment paper-lined baking sheet. Place the potatoes cut-side down on top of the Parmesan layer. Brush any remaining marinade over the tops of the potatoes. Bake in the preheated oven for 40-50 minutes until the potatoes are golden brown and the cheese crust is crispy.
- Prepare Dip: While the potatoes bake, whisk together the Kewpie mayo, gochujang, tobiko, lemon juice, and a pinch of fine sea salt in a small bowl until smooth and well combined to create a spicy, tangy dip.
- Serve: Remove the potatoes from the oven and serve hot alongside the Tobiko Gochujang mayo. Garnish with additional tobiko if desired for an extra burst of flavor and texture.
Notes
- Use baby yellow or gold potatoes for the best texture and flavor.
- Finely grate the Parmesan cheese for a crispier crust.
- Red chili flakes are optional but add a pleasant heat to the potatoes.
- Kewpie mayo offers a creamier, slightly sweet flavor but can be substituted with regular mayonnaise.
- Ensure potatoes are dried well after washing to help the coating stick better.
- Serving suggestion: these potatoes pair well with grilled meats or a fresh green salad.
