Types of potatoes to use
For most of my potato recipes, I prefer to use gold potatoes, like Yukon gold potatoes because they have a creamier center but hold up fairly well when roasted. I also like using baby gold potatoes because they cook faster in the oven and have a good potato and cheese ratio when cut in half.
Type of parmesan cheese to use
The parmesan crust on these easy potatoes really makes this dish ultra crispy, so it’s important to use the right variety of cheese. I’ve tested this recipe several times with different types of parmesan, and the best is pre-grated parmesan from a tub. It really couldn’t be easier.
Scoring / cross-hatching the potatoes
To get a better seasoning on the potatoes, score the potatoes with a crosshatch pattern on the cut side. The easiest way to score the potatoes is on a cloth towel over an even surface. The towel helps keep the potato stable. Use a paring knife to lightly create ¼ inch slices into the potato in two to three parallel lines, turn the potato 90 degrees, and repeat.
How to make sure your potatoes are crispy
Make sure your potatoes are crispy by using grated parmesan and adding enough so that there’s actually a crust to form. The pre-shredded parmesan will give you stickier pieces of potato compared to the crispier crust on pre-grated parmesan. I would also recommend letting potatoes rest on the counter for about 10 minutes before serving. This allows the cheese to set a bit and get harder, creating a better crust.
Why do you soak potatoes before roasting?
I like to marinate the potatoes in the seasoning for 10 minutes to get extra flavor infused into the potatoes. They only need about 10 minutes and no more than 20 because this might change their texture.
