This one’s for all my potato lovers!
I don’t know about you, but I love potatoes. It doesn’t matter what kind, I’ll eat them. They are versatile, filling and the perfect side dish for any meal! I’ve been craving potatoes lately and wanted to try a new way of making them, so I made parmesan crusted baby potatoes with a chimichurri sauce. They have just the right about of crunch from the cheese and are bursting with flavor from the sauce. It may be my new favorite way to eat potatoes… at least for now! Try it out and let me know what you think!
Parmesan Crusted Baby Potatoes With Authentic Chimichurri Sauce
Servings 4
Ingredients
Parmesan Crusted Potatoes
- 1 1.5 bag baby dutch yellow potatoes, washed
- ½-¾ cup parmesan cheese, grated I like to grate the cheese myself but you can get pre-grate
- ¼ tsp pepper
- ½ tsp paprika
- ¼ tsp salt *optional I find the cheese provides enough salt but you can add 1/4-1/2 tsp or to taste
- 1½ tbsp extra virgin olive oil
Chimichurri Sauce
- ½ cup fresh chopped parsley, flat-leaf
- 4 garlic cloves, chopped
- 1 shallot, chopped
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- ½ tsp pepper
- 1 tsp salt
- 3 tbsp red wine vinegar
- ⅔ cup good-quality extra virgin olive oil
Instructions
Parmesan Crusted Potatoes
- Preheat oven to 430℉
- Bring a large pot of salted water to a boil. Once water is boiling, add washed baby potatoes to water. Let boil for 10 minutes.
- While potatoes are cooking, add 1/2 to 3/4 cups grated parmesan cheese, pepper and paprika to a separate bowl and mix together. Set aside.
- Drain water from potatoes and let cool slightly. Once potatoes have cooled, cut in half long ways. Pour 1 tbsp olive oil to a baking sheet and cover evenly.
- Add cheese mixture to the pan and coat evenly. You should have a thin layer of cheese. Place cut potatoes face down on cheese. Top with remaining olive oil and a dusting of parmesan cheese.
- Bake for 30 minutes or until cheese is bubbling and golden brown around the edges.
Chimichurri Sauce
- Add parsley, garlic, shallot, red pepper flakes, salt, pepper, oregano and red wine vinegar to a food processor or blender and pulse until finely minced. **You want to avoid over-processing so it doesn’t turn into a thick paste.
- Transfer mixture to a small mixing bowl or mason jar and add in olive oil. Gently mix together. Let stand for about 15 minutes.
For Serving
- Once potatoes have cooled slightly, use a spatula to plate them. Garnish with parmesan cheese, chimichurri sauce and enjoy!