Parmesan Crusted Potatoes with Tobiko Gochujang Dip
Equipment
- 1 large baking pan
Ingredients
Parmesan Crusted Potatoes
- 2 lbs baby yellow or gold potatoes about 16 baby potatoes
- 1.5 cups freshly grated Parmesan cheese finely grated works best in this recipe than the larger grated pieces
- 4 tbsp unsalted butter melted
- 3 tbsp olive oil
- 1 tsp grated garlic
- 1/4 cup Pecorino Romano freshly grated
- 1/2 tsp red chili flakes optional
- 1/2 tbsp kosher salt
- 1/2 tsp cracked black pepper
Tobiko Gochujang Mayo
- 1/4 cup Kewpie mayo substitute option: regular mayonnaise
- 1 tsp gochujang
- 1 tbsp tobiko
- 2 tsp lemon juice freshly squeezed
- 2 tbsp honey
- fine sea salt
Instructions
Parmesan Crusted Potatoes
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Wash and scrub the potatoes and then dry them off with a towel. Then slice the potatoes in half.
- In a large bowl, whisk together the butter, olive oil, garlic, red chili flakes, Pecorino Romano, salt and black pepper.
- Then add the potatoes into the butter marinade and combine all the ingredients together. Make sure all sides of the potatoes are coated well with the marinade.
- Spread the finely grated Parmesan onto the parchment paper. Then place the cut-side of the potatoes facing down on top of the grated Parmesan. Brush any leftover marinade on top of the potatoes.
- Bake the potatoes for about 40-50 minutes until the tops of the potatoes and grated Parmesan become golden brown.
Tobiko Gochujang Mayo
- In a small bowl, whisk together the Kewpie mayo, gochujang, tobiko, honey and lemon juice. Then season with fine sea salt. Garnish with additional tobiko and serve immediately with the potatoes.
Video
@chasingcravings Parmesan Crusted Potatoes with Tobiko Gochujang Dip 🥔 A hug in every bite ❤️
♬ original sound - tony ann