Description
These Parmesan Crusted Potatoes are a delightful blend of crispy, cheesy goodness paired with a flavorful Tobiko Gochujang Dip. Perfect as an appetizer or side dish, they bring a unique twist to your table with their crunchy texture and spicy dip.
Ingredients
Scale
For the Parmesan Crusted Potatoes:
- 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
For the Tobiko Gochujang Mayo:
- 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). Line a baking sheet with parchment paper.
- Prepare Potatoes: Wash and scrub the potatoes thoroughly, then dry them with a towel. Slice each potato in half.
- Make Parmesan Crust: In a large bowl, whisk together melted butter, olive oil, grated garlic, red chili flakes, Pecorino Romano, kosher salt, and cracked black pepper. Add the halved potatoes and toss to coat them evenly.
- Bake Potatoes: Spread the grated Parmesan cheese on the parchment paper. Place the potatoes cut-side down on top of the Parmesan. Brush any remaining marinade on the tops. Bake for 40-50 minutes, or until golden brown.
- Make Tobiko Gochujang Mayo: In a small bowl, whisk together Kewpie mayo, gochujang, tobiko, lemon juice, and a pinch of fine sea salt to taste.
- Serve: Serve the Parmesan Crusted Potatoes with the Tobiko Gochujang Mayo. Garnish with additional tobiko if desired.
Notes
- For extra flavor, consider adding fresh herbs like rosemary or thyme to the potato marinade.
- Ensure potatoes are well-coated to achieve maximum crispiness.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 15 mins
- Cook Time: 50 minutes
- Category: Appetizer / Side Dish
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving (approx. 4 potatoes with dip)
- Calories: 380
- Sugar: 1g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg