Oven-baked Parmesan potatoes: baby potatoes with a crispy crust

In this recipe, the Parmesan crust forms underneath the potatoes. The halved baby potatoes are placed cut-side down onto the grated cheese: it turns golden brown in the oven while the potatoes soften. Extra virgin olive oil, garlic, and thyme are also added.

You can serve the potatoes as a main course with a herb dip and salad, or as a side dish. For this recipe, the small baby potatoes go into the oven without pre-boiling.

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Recipe for Parmesan baby potatoes with olive oil

The quantity is enough for about 3 side-dish servings. Allow approximately 45 minutes for preparation, baking, and a short resting time. Depending on the size of the potatoes and your oven, the baking time may vary slightly.

Have a baking sheet lined with parchment paper ready, as well as a bowl, a fine grater, and a flat spatula.

Ingredients

• 600 g small, waxy potatoes, such as baby potatoes
• 60 g Parmesan, finely grated
• 2 tbsp extra virgin olive oil
• ½ tsp garlic powder
• ½ tsp dried thyme
• Salt and black pepper
• Some fresh parsley for serving

Preparation

1. Preheat the oven to 200°C (convection). Wash, dry, and halve the potatoes lengthwise. Toss with 1 tbsp of olive oil, and a little salt and pepper.
2. Mix 50 g of Parmesan with the garlic and thyme. Lightly brush the parchment paper with the remaining tablespoon of oil. Spread the cheese mixture where you plan to place the potatoes.
3. Place the potatoes cut-side down on the cheese and press down lightly. Sprinkle the remaining 10 g of Parmesan over the top.
4. Bake for about 25 to 30 minutes. Pierce a potato with a small knife to check if it is soft inside. If necessary, bake a little longer, keeping an eye on the colour of the crust.
5. Remove the tray and let the potatoes rest for a few minutes. Use a flat spatula to lift them along with the cheese crust, sprinkle with parsley, and serve.

This is based on the Parmesan potatoes from Aline Made. The seasoning and portion sizes have been adjusted here.

What matters for the Parmesan crust

Place the potatoes side-by-side with the flat cut-side on the Parmesan. The cheese layer should adhere to this surface when you lift the potatoes from the tray.

Let the cheese cool and firm up for a few minutes after baking. Then slide the spatula flat under the crust and lift the potatoes along with the cheese. Use the spatula for this instead of a fork.

Which olive oil goes well with this?

Use extra virgin olive oil, also known as EVOO. One tablespoon goes on the potatoes, and you use the second one to lightly brush the parchment paper. Olive oil can be used here instead of butter.

DIVO Extra Virgin Olive Oil from Amalphis has a mild, fruity aroma with medium bitter and spicy notes. If you use it for the recipe, stick to the stated two tablespoons and distribute the oil evenly.

Frequently asked questions

Are "Drillinge" a specific potato variety?

The name refers to a small size classification, not a specific variety or cooking type. When shopping, check for the label "waxy" (festkochend) and choose tubers that are as uniform in size as possible. How potatoes are sorted by size is shown by the producer Rhöner Kartoffeln.

Do I have to pre-boil the potatoes?

For this recipe, small potatoes are halved raw and baked. There are also versions using pre-boiled potatoes, but their cooking times cannot simply be applied here. Therefore, test the potatoes themselves: if the crust is done, they should be soft on the inside.

What goes well with Parmesan potatoes?

Herbed quark and a green salad go well, as do sautéed mushrooms. You can also serve the baby potatoes as a side dish with fish or meat. Place the dip in a small bowl on the side so the crust stays dry when serving.