This potato recipe is so simple and easy, you will be amazed at how wonderful it is! The baked potato doesn’t have to be boring, and adding these little steps prior to sticking the potatoes in the oven, will result in an amazing treat! They are a bit like twice baked potatoes, but a lot less work.
No matter how you prepare potatoes, make sure you start with the best kinds. Some potatoes are better for baking than others, some are better for mashing than others. It all depends on the water content of the potatoes. Yukon Gold potatoes are a medium starch potato and have a buttery taste when cooked – they are a great choice for any type of potato recipe. Russets will also work very well for this recipe.
The parmesan cheese in this and any recipe is best if it’s fresh. Instead of buying parmesan in a shaker can, either buy the freshly shredded or buy a chunk of parmesan and, using a hand-grater or a food processor, shred your own. The taste of the freshly shredded parmesan is wonderful and so much better than anything in a shaker can.
This recipe was passed around the internet as something from Australia called Crash Hot Potatoes. The name, no matter what is it, can’t describe these delicious potatoes. Tender on the inside and crispy on the outside with a delicious garlic and cheesy taste – yum!
Baked Potatoes With Parmesan Recipe
Ingredients for Baked Potatoes With Parmesan:
- 4 whole potatoes, washed and not peeled
- Olive oil
- Garlic powder
- ½ cup parmesan, shredded
Directions for Baked Potatoes With Parmesan:
If the potatoes are large, cut them in half and put them in a pan of salted water. (If using baby potatoes or smaller potatoes, boil them whole.) Once the potatoes are fork-tender, remove them from the heat and drain them well.
Preheat the oven to 450 degrees. Use olive oil to grease the surface of a baking sheet.
Place the potato halves in a single layer on the oiled baking sheet. Using a potato masher, lightly smash each potato (depending on the style of masher, you can smash it once, then rotate the masher and smash the potato lightly again in a crisscross pattern).
Drizzle each potato with a little olive oil, then sprinkle each with a little salt, pepper, garlic powder, then just a very little rosemary. Sprinkle each with an equal amount of shredded parmesan cheese.
Bake at 450 degrees for 20 minutes. Serve warm.
Other delicious potato recipes:
Roasted potato wedges recipe – better than French fries
Cottage fries recipe – easy to make and delicious
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