Name: Crispy Parmesan Potatoes
Total time: 1 h 15 min
Ingredients: 2 pounds medium Yukon Gold potatoes , unpeeled; 4 teaspoons cornstarch; Salt and pepper; 1 tablespoon extra-virgin olive oil; 6 ounces Parmesan cheese , cut into 1-inch chunks; 2 teaspoons minced fresh rosemary

Why This Recipe Works

To make this recipe work, we had to figure out two things: how to cook the potatoes just right and how to get the cheese to stick to the potatoes. Roasting the cornstarch-dusted and seasoned potato slices on a greased baking sheet in a very hot 500-degree oven until nearly done creates a creamy interior. Then we liberally sprinkle cheese over and between the slices and press the cheese onto the slices. To ensure that we get an even layer of crispy cheese, we flip the slices over (in the same footprint) and continue to bake until the cheese turns a light golden brown. It may look strange, but once the potatoes and cheese have cooled, the potatoes come off the baking sheet easily and are covered in a crispy cheese “skirt.”

Before You Begin

Try to find potatoes that are 2 1/2 to 3 inches long. Spray the baking sheet with an aerosol (not pump) vegetable oil spray. Use a good-quality Parmesan cheese here. Serve with Chive Sour Cream, if desired (click here to see related recipe).

Instructions

Adjust oven rack to lower-middle position and heat oven to 500 degrees. Spray rimmed baking sheet liberally with vegetable oil spray. Cut thin slice from 2 opposing long sides of each potato; discard slices. Cut potatoes lengthwise into 1/2-inch-thick slices and transfer to large bowl.

Combine 2 teaspoons cornstarch, 1 teaspoon salt, and 1 teaspoon pepper in small bowl. Sprinkle cornstarch mixture over potatoes and toss until potatoes are thoroughly coated and cornstarch is no longer visible. Add oil and toss to coat.

Arrange potatoes in single layer on prepared sheet and bake until golden brown on top, about 20 minutes.

Meanwhile, process Parmesan, rosemary, 1/2 teaspoon pepper, and remaining 2 teaspoons cornstarch in food processor until cheese is finely ground, about 1 minute.

Remove potatoes from oven. Sprinkle Parmesan mixture evenly over and between potatoes (cheese should cover surface of baking sheet), pressing on potatoes with back of spoon to adhere. Using two forks, flip slices over into same spot on sheet.

Bake until cheese between potatoes turns light golden brown, 5 to 7 minutes. Transfer sheet to wire rack and let potatoes cool for 15 minutes. Using large metal spatula, transfer potatoes, cheese side up, and accompanying cheese to platter and serve.