Complete credit for this absolutely delicious recipe has to go to my sister who has managed to trump my own parmesan potato recipe!
For anyone who has tried that recipe here (spicy parmesan potatoes) I had cooked it for my sister’s family as a side dish only for her to casually deliver the bombshell that she thought her parmesan potatoes were superior to mine. Not one to disregard our sibling rivalry, I accepted the challenge and she gave me her own personal recipe to try.
As much as I hate to admit it, she’s right. I adore these cheesy potatoes which, despite having less parmesan than my own recipe, seem to have a much more tangy, cheesy kick. It’s either some form of witchcraft or something to do with the crisping up of the cheese, but either way everyone will be fighting over the crispy parmesan crumbs left in the bottom of the baking dish.
The recipe here is exactly as provided by my delightful sis.
- 1¾ ounces / 50g grated parmesan
- ½ teaspoon of smoked garlic granules
- ½ teaspoon of sweet, smoked paprika
- 2 tablespoons of olive oil
- 2lbs 3 ounces / 1kg baby potatoes, halved
Preheat the oven to 210°C / 410°F (200°C / 392°F fan).
In a small bowl, combine the parmesan, garlic and paprika with a good dash of seasoning.
Pour the oil into a large ceramic (or Pyrex) baking dish, roughly 23cm x 30cm (9 x 12 inches) and make sure it coats the entire bottom.
Sprinkle over an even layer of the parmesan mixture and then place the potatoes flat side down on top of the cheese.
Bake in the oven for 45 minutes until nicely brown and soft. Remove with a fish slice and serve.