Description
These Crunchy Parmesan Crusted Potatoes with Tobiko Gochujang Dip are a delightful fusion appetizer or side dish that combines crispy potatoes with a savory Parmesan crust served with a flavorful and creamy tobiko gochujang dip. The potatoes are roasted to perfection, creating a golden, crunchy exterior while remaining tender inside.
Ingredients
Scale
Parmesan Crusted Potatoes:
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Tobiko Gochujang Dip:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon gochujang paste
- 1 tablespoon lemon juice
- 2 tablespoons tobiko (flying fish roe)
- 1 teaspoon soy sauce
- 1 teaspoon honey
Instructions
- Preheat the oven: Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Prepare the potatoes: Toss halved potatoes with olive oil, garlic powder, paprika, salt, and pepper in a bowl until coated.
- Coat with Parmesan: Sprinkle Parmesan cheese on a baking sheet, then place potatoes cut-side down on top, pressing gently to adhere.
- Roast: Roast for 25–30 minutes until crispy outside and tender inside.
- Make the dip: Mix mayonnaise, sour cream, gochujang, lemon juice, tobiko, soy sauce, and honey until smooth.
- Serve: Sprinkle potatoes with parsley, let cool slightly, and serve with the dip on the side.
Notes
- For extra heat, add chili flakes to the dip.
- Substitute tobiko with masago or omit for a creamy dip.
- Use finely grated Parmesan for a crispier crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Side Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg
