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If you're looking to elevate your side dish game or find a new savory snack that will impress your friends and family, look no further than Crackling Parmesan Crusted Potatoes. This delightful dish combines the crispy texture of a perfectly baked potato with the rich, umami flavors of Parmesan cheese. Each bite offers a satisfying crunch, making these potatoes an irresistible addition to any meal.

Crackling Parmesan Crusted Potatoes – The Ultimate Side!

Discover the ultimate side dish with this recipe for Crackling Parmesan Crusted Potatoes. Elevate your cooking with crispy, golden potatoes that feature a rich Parmesan crust, perfect as a savory snack or a delightful accompaniment to any meal. Easy to make, these versatile potatoes adapt to any occasion and are sure to impress. Follow our step-by-step guide to create this gourmet experience at home and enjoy every delicious bite!
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Ingredients
  

2 pounds baby or small potatoes (Yukon Gold or red work beautifully)

1 cup freshly grated Parmesan cheese

1 cup panko breadcrumbs

1/4 cup all-purpose flour

2 large eggs

1/4 cup whole milk

4 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (such as oregano and basil)

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.

    Boil Potatoes: In a large pot, add the potatoes and cover with cold water. Bring to a boil over medium-high heat and add a generous pinch of salt. Cook for about 15 minutes, or until the potatoes are just fork-tender. Avoid overcooking.

      Prep the Coating: While the potatoes are boiling, set up a three-station breading station. In one bowl, place the all-purpose flour. In a second bowl, whisk together the eggs and whole milk until smooth. In a third bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian herbs, salt, and pepper.

        Cool & Coat Potatoes: Drain the potatoes and let them cool for about 5 minutes until they are safe to handle. Once slightly cooled, using a fork or a knife, poke each potato a few times to create holes for the seasoning to penetrate.

          Bread the Potatoes: Dredge each potato in flour, tapping off excess. Next, dip it in the egg mixture, allowing excess to drip off, and then roll each potato in the Parmesan-panko mixture, ensuring each piece is well-coated. Place the coated potatoes on the prepared baking sheet.

            Drizzle with Olive Oil: Once all potatoes are coated, drizzle them with olive oil, ensuring they are evenly coated to achieve that crispy texture.

              Bake: Bake in the preheated oven for 25-30 minutes or until golden brown and crispy on the outside. Make sure to flip the potatoes halfway through to ensure even crispiness.

                Serve: Remove from the oven and let them cool for a minute. Sprinkle with freshly chopped parsley for color and serve immediately. These potatoes are perfect as a side dish or a delightful snack!

                  Prep Time, Total Time, Servings: 15 min | 45 min | 4-6 servings