Parmegiano Crusted Potatoes a la Kenji


3-4 large size Russet Potatoes (cut into 6-8 medium size pieces)

1 tablespoon of Baking powder

1 teaspoon kosher salt

1/2 cup freshly grated Parmegiano Reggiano cheese

Optional: 2-3 cloves of garlic, finely minced

Optional: 1 teaspoon fresh Rosemary or Parsley or Oregano


  • In a boiling pot, boil 1 gallon of water. Start peeling and cutting potatoes into large cubes, about 6 -8 pieces per potato (serving size 1 potato per person). Once the water begins to boil, add the potatoes. Then add the Baking powder and salt and let it simmer for about 2 minutes,
  • Remove from the heat and drain the potatoes in a colander, and let it sit for a minute.
  • While the potatoes are draining. In a small frying pan, sauté the garlic in 2 tablespoons of vegetable oil, until light brown. Remove from the heat and let it cool for 10 minutes.
  • Return the potatoes in a cool stainless steel bowl or glass bowl. Cooling the potatoes gets a crispier coating because there is less steam. In my iteration of this recipe, the cooler the potatoes, the better crisp you get. The potatoes will have formed a slurry coating- this is what will eventually form the crispy outer layer as it roasts in the oven. Heat the oven to 380 F degrees.
Slurry Coating–it has a thick pasty consistency.
Add the fried garlic and oil together with the potatoes

Place the potatoes in a baking sheet about 1-2 inches away from each other to roast evenly.

This one I did not include the garlic as some people don’t like it. So I consider it optional.

Place the potatoes to roast in the middle rack and roast at 380 F degrees for about 10-15 minutes. Turn the potatoes once when a crispy coating and browning color appears. Sprinkle with the grated cheese and turn up to 400 F degrees and finish to crisp the parmesan 3-5 minutes.

Time to turn the potatoes,
Continue Roasting, an iteration with garlic
Sprinkled with the cheese and beginning to crisp even more.

Serve with freshly parsley or as they are while piping hot. Enjoy!

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