Crispy ‘Nduja Parmesan Potatoes
Some Cooking Essentials:
Pyrex Glass Bowls
Microplane Zester
All Clad Measuring Cups
Pyrex 9x13 Dish
Pastry Brush
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'Nduja Crispy Parmesan Potatoes
Yield: 3-4
Ingredients
Potatoes
- 1 ½ lbs baby potatoes, I like assorted
- 2 tablespoons olive oil
- 2 tablespoons 'Nduja- room temperature or warmed up
- 2 garlic cloves, grated
- Salt & Pepper to taste
Parmesan Mixture
- 1 tablespoon olive oil
- 5 oz. grated parmesan
- 2 teaspoons or more/less crushed red pepper flakes
- 1 tablespoon dried thyme
Instructions
- Preheat your oven to 400°F. Halve all the baby potatoes and set them aside.
- In a large bowl, combine 2 tablespoons olive oil, 'Nduja, and grated garlic. Mix well. Toss the halved baby potatoes in this mixture until they're evenly coated.
- Brush a 9x13-inch baking dish with 1 tablespoon olive oil to coat the bottom and prevent sticking.
- In a separate bowl, mix together the grated parmesan, crushed red pepper flakes, and dried thyme. Sprinkle the mixture evenly across the bottom of the prepared baking dish.
- Place the coated potatoes flat-side down on top of the parmesan mixture, ensuring they cover the entire bottom of the pan. Sprinkle with salt and pepper over the top.
- Roast the potatoes in the preheated oven for about 45 minutes, or until they are soft inside and crispy on the outside. The parmesan on the bottom should form a golden, crunchy crust.
- Once done, carefully remove the pan from the oven. Let the potatoes rest for a couple of minutes to allow the parmesan crust to set, then use a spatula to remove potatoes from pan in sheet form. Serve with your favorite dipping sauce like ketchup, ranch, or creamy garlic sauce.
