Everything Bagel Parmesan Crusted Potatoes Recipe
If every "crispy" potato recipe you've tried went soft within minutes, these Everything Bagel Parmesan Crusted Potatoes are the ones that finally deliver. The secret is scoring the potatoes and pressing them cut-side down into a layer of butter, everything bagel seasoning, and fresh Parmesan, so the cheese bakes into a crust that actually STAYS crispy.
Servings: 6 servings
Equipment
Ingredients
- 4 tablespoons salted butter
- 2 pounds medium red potatoes
- 3 tablespoons everything bagel seasoning
- 1 cup Parmesan cheese finely grated
- olive oil spray or nonstick cooking spray
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Place the butter on a large rimmed baking sheet and set it in the oven while it preheats, until the butter is completely melted. Shouldn't take more than about 5 minutes, so be sure to keep an eye on it!4 tablespoons salted butter
- While the butter melts, cut the potatoes in half lengthwise so each half sits as flat as possible. Score cross-hatch marks that resemble a tic-tac-toe board into the flesh of the potatoes about ⅛-inch deep.2 pounds medium red potatoes
- Remove the pan from the oven and swirl it so the melted butter coats the surface in an even layer. Sprinkle the everything bagel seasoning evenly over the butter, staying 1-2 inches in from the edges of the pan, then sprinkle the Parmesan cheese evenly on top.3 tablespoons everything bagel seasoning, 1 cup Parmesan cheese
- Place the potatoes cut-side down on the cheese, pressing each one in slightly so the cheese adheres. Brush any melted butter pooling at the edges of the pan over the skins and/or spritz them with olive oil, then sprinkle with the salt and black pepper.2 pounds medium red potatoes, olive oil spray or nonstick cooking spray, ½ teaspoon salt, ½ teaspoon black pepper
- Bake for 30-35 minutes, or until the potatoes are fork-tender and the cheese is deeply golden and crisp.
- Let the potatoes rest on the pan for 5 minutes, then use a thin metal spatula to scrape them off the pan with the cheese crust attached. Serve immediately.
Video
Notes
Skip the parchment: The Parmesan needs direct contact with hot metal to crisp. Parchment insulates it and the cheese steams instead. A newer rimmed sheet pan works best.
Potato size: Medium red potatoes (about 5 per pound) are the sweet spot. Larger ones need an extra 5-10 minutes and smaller ones will be done about 5 minutes early.
Pan size: A half sheet pan holds 2 pounds, max. Any more and the potatoes touch and steam instead of crisping.
Parmesan: Freshly grated only. The pre-shredded kind is coated in anti-caking starch and crisps in patches instead of one sheet.
Butter: Using unsalted? Add an extra ¼ teaspoon of salt to the pan with the seasoning.
Clean release: Don't skip the 5-minute rest. That's what lets the crust set so a thin metal spatula can lift each potato with the crust intact.
Storage: Refrigerate in an airtight container for up to 3 days and reheat in a 400°F oven for 8-10 minutes (the microwave turns the crust rubbery). Freezing isn't recommended since the crust turns chewy as it thaws.
Nutrition
Calories: 239kcal | Carbohydrates: 25g | Protein: 9g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 942mg | Potassium: 708mg | Fiber: 3g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 13mg | Calcium: 216mg | Iron: 1mg
