Description
These Crunchy Parmesan Crusted Potatoes are golden, crispy, and packed with flavor, featuring a zesty and spicy Tobiko Gochujang Mayo dip. Perfect as a flavorful side dish or appetizer, the potatoes are baked to perfection with a savory crust of Parmesan and Pecorino Romano cheeses, enhanced by garlic and spices, while the creamy dip adds a delightful umami kick with tobiko and gochujang.
Ingredients
Scale
Potatoes and Crust
- 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 Mayo 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: Wash and scrub the baby potatoes thoroughly to remove any dirt, then dry them with a towel. Slice each potato in half to ensure even cooking.
- Make Parmesan Crust Mixture: In a large bowl, whisk together melted butter, olive oil, grated garlic, red chili flakes (if using), Pecorino Romano, kosher salt, and cracked black pepper. Add the halved potatoes to this mixture and toss well to coat them evenly with the flavorful marinade.
- Prepare Baking Sheet and Coat with Parmesan: Spread the freshly grated Parmesan cheese evenly over the parchment paper on the baking sheet. This layer will create the crunchy crust for the potatoes.
- Arrange Potatoes for Baking: Place the potatoes cut-side down on top of the Parmesan cheese layer. Brush any remaining marinade from the bowl over the tops of the potatoes to maximize flavor and moisture.
- Bake Potatoes: Bake the potatoes in the preheated oven for 40-50 minutes until they turn golden brown and develop a crunchy Parmesan crust.
- Make Tobiko Gochujang Mayo Dip: While the potatoes bake, whisk together Kewpie mayo, gochujang, tobiko, freshly squeezed lemon juice, and a pinch of fine sea salt in a small bowl to create a creamy, spicy, and tangy dipping sauce.
- Serve: Once the potatoes are done, serve them hot alongside the Tobiko Gochujang Mayo. Garnish with extra tobiko if desired for an added burst of flavor and texture.
Notes
- Using baby potatoes ensures even cooking and a tender inside with crispy skin.
- The Parmesan layer beneath the potatoes helps create an irresistible crunchy crust.
- You can substitute regular mayonnaise for Kewpie mayo if unavailable.
- If you prefer less spice, omit the red chili flakes and reduce gochujang in the dip.
- Ensure potatoes are placed cut-side down to maximize surface contact with the Parmesan and promote a crispy texture.
- For a gluten-free meal, ensure all ingredients including gochujang and tobiko are certified gluten-free.
