If you haven’t been living under a rock, you would’ve seen this Parmesan Potato trend all over your Tiktok for-you page. So here I am, putting my take on it! Parmesan Potatoes are essentially roasting your potatoes on a layer of parmesan cheese. With heat, the cheese melts and form a lace that is crispy and favourful; making it a great way to make your potatoes extra crispy.

There are a few things to point out:

1. Potatoes: please you baby potatoes! If your potatoes are too big, it won’t have enough time to cook in the oven, or your cheese will burn when the potatoes are cooked. To help speed up the cooking process, you should definitely score the cut-side of the potato; essentially making diagonal cuts in the flesh of the potato but not all the way through to the skin! This will allow heat to penetrate through a lot quicker.
2. Parmesan: in the oven, the cheese will melt and the oil will split from the milk solids. Don’t panic – it’s not done yet. Once the cheese lace is dry and golden, you can take it out of the oven.
3. Flavours: you can definitely mix and match differently flavour combos since potatoes are so versatile! Just make sure you season it well with salt.

Ingredients

1kg baby potatoes, halved and scored.

Parsley, finely chopped

Chilli flakes, to taste

2 garlic cloves, minced

1tbsp onion powder

½ cup parmesan cheese, grated

Sauce of choice (truffle mayo, sweet chilli mayo etc).

Method

1. Preheat oven to 180C/350F.
2. In a bowl, combine all the ingredients except the parmesan and sauce. Mix well so that the potatoes are nicely coated.
3. Line your baking sheet with parchment paper. Drizzle over some olive oil and evenly spread on the parmesan cheese. Place your potatoes on top of the cheese cut-side down and bake at 180C/350F until the cheese is golden brown (around 30 minutes for me, time may vary).
4. Break apart and serve with sauce of choice. Highly recommend sweet chilli mayo (equal parts sweet chilli sauce and mayo).