Description
These Crunchy Parmesan Crusted Potatoes are golden, crispy on the outside, and tender on the inside, coated in a flavorful blend of Parmesan, Pecorino Romano, garlic, and spices. Paired with a vibrant Tobiko Gochujang Mayo dip, this dish is perfect as a savory appetizer or side that brings a fusion of Italian and Korean flavors to your table.
Ingredients
Scale
Potatoes and Coating
- 2 pounds baby yellow or gold potatoes (about 16 baby potatoes)
- 1.5 cups freshly grated Parmesan cheese (finely grated works best)
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 1 teaspoon grated garlic
- 1/4 cup Pecorino Romano, freshly grated
- 1/2 teaspoon red chili flakes (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Tobiko Gochujang Dip
- 1/4 cup Kewpie mayo (substitute option: regular mayonnaise)
- 1 teaspoon gochujang
- 1 tablespoon tobiko
- 2 teaspoons lemon juice, freshly squeezed
- Fine sea salt to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the potatoes.
- Prepare Potatoes: Thoroughly wash and scrub the baby potatoes to remove any dirt. Dry them completely with a towel and slice each potato in half to ensure even cooking and maximum surface area for crispiness.
- Make Parmesan Crust: In a large bowl, whisk together the melted butter, olive oil, grated garlic, red chili flakes (if using), Pecorino Romano, kosher salt, and cracked black pepper until well combined. Add the halved potatoes and toss thoroughly to coat each piece evenly with the flavorful mixture.
- Bake Potatoes: Spread the finely grated Parmesan cheese evenly on the parchment paper-lined baking sheet. Arrange the potatoes cut-side down on top of the Parmesan layer and brush any remaining marinade over the tops. Bake in the preheated oven for 40-50 minutes or until the potatoes are golden brown and the Parmesan crust has formed a crunchy exterior.
- Make Tobiko Gochujang Mayo: While the potatoes are baking, prepare the dip by whisking together Kewpie mayo, gochujang, tobiko, freshly squeezed lemon juice, and a pinch of fine sea salt in a small bowl until smooth and well combined.
- Serve: Once baked, serve the hot Parmesan crusted potatoes alongside the Tobiko Gochujang Mayo dip. Garnish with additional tobiko if desired for extra color and a burst of flavor.
Notes
- If you prefer a spicier kick, increase the amount of red chili flakes and gochujang to taste.
- Using fine grates of Parmesan and Pecorino Romano cheese helps achieve a better crust texture.
- Kewpie mayo adds a richer and creamier texture, but regular mayonnaise works well as a substitute.
- Serve immediately to enjoy the potatoes when they are crispest.
- You can substitute baby gold potatoes with small new potatoes or fingerlings of similar size.
