Parmesan Potatoes
My husband is a middle child. He was born #6, in a family of twelve. I used to think that I came from a large family (6 kids total) until I married Sergi:).
Growing up in such a large family, especially since 11 of them were boys, you can imagine that it was a challenge for his Mom to come up with dinners that would satisfy the stomachs of all those growing boys. Living in Belarus, she would do her best to stretch the meager budget. One of their most popular dinners was made by placing a layer of cut up potatoes and laying strips of bacon on top and roasting it in the oven. As the bacon cooked, the grease would drip down into the potatoes, crisping them up and turning them golden brown, while at the same time flavoring them with bacon goodness.
I was recently paging through my new cookbook, (generously sent to me by one of YOU guys!) and I saw a similar recipe as the one I am sharing with you today. 
It made me think of this potato dish that my husband’s family often talk about, and I decided to recreate it, with just a bit of a sophisticated twist. Adding some herbs, Parmesan cheese and garlic adds a lot of flavor to the potatoes. This would be a great dish to serve on a holiday, but also really nice for an easy family dinner, just like the one that was such a big hit with my husband’s family when they were growing up. I love how crisp and golden the potatoes are and the melted cheese and roasted aromatic garlic and all those wonderful herbs coat the potatoes in such a delicious crust.
Ingredients:
3 1/2 lbs baby potatoes, peeled
1 1/2 – 1 3/4 cups Parmesan cheese, friendly grated
1 Tablespoon fresh dill and parsley, minced, each (plus more to garnish)
1 Tablespoon dry herbs (any mixture that you like)
3 garlic cloves, minced
salt, pepper
2 Tablespoons oil
4 bacon strips, cut into lardons
chives, minced, to garnish
Instructions:
Preheat the oven to 400 degrees Fahrenheit.
Peel the potatoes, place them into a pot, pour in just enough water to barely cover the potatoes and cook in salted water until the potatoes are just cooked through but still firm. Drain the water. 
Mix the grated Parmesan cheese with the fresh herbs, dry herbs, salt, pepper, and minced garlic. 
Dredge the potatoes in the cheese mixture. You might have a hard time getting the cheese to stick, just press it firmly into the potatoes, or just sprinkle the cheese on top of the potatoes.
Brush a large rimmed baking sheet with 2 Tablespoons of oil.
Place the potatoes onto a rimmed baking sheet into the preheated oven. 
Roast for about 15 minutes. Add the bacon to the potatoes. Return to the oven and continue baking for another 10-15 minutes, until the bacon is crisp and golden. You can also cook the bacon in a skillet while the potatoes are in the oven, if you wish. Garnish the potatoes with more fresh herbs and Parmesan cheese.
- 3½ lbs baby potatoes, peeled
- 1½ - 1¾ cups Parmesan cheese, friendly grated
- 1 Tablespoon fresh dill and parsley, minced, each (plus more to garnish)
- 1 Tablespoon dry herbs (any mixture that you like)
- 3 garlic cloves, minced
- salt, pepper
- 2 Tablespoons oil
- 4 bacon strips, cut into lardons
- chives, minced, to garnish
- Preheat the oven to 400 degrees Fahrenheit. Peel the potatoes, place them into a pot, pour in just enough water to barely cover the potatoes and cook in salted water until the potatoes are just cooked through but still firm. Drain the water. Mix the grated Parmesan cheese with the fresh herbs, dry herbs, salt and pepper. Dredge the potatoes in the cheese mixture. You might have a hard time getting the cheese to stick, just press it firmly into the potatoes, or just sprinkle the cheese on top of the potatoes.
- Brush a large rimmed baking sheet with 2 Tablespoons of oil.
- Place the potatoes onto a rimmed baking sheet into the preheated oven. Roast for about 15 minutes. Add the bacon to the potatoes. Return to the oven and continue baking for another 10-15 minutes, until the bacon is crisp and golden. You can also cook the bacon in a skillet while the potatoes are in the oven, if you wish. Garnish the potatoes with more fresh herbs and Parmesan cheese.
16 Comments
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Svetlana
It looks so yummy! I have to try it! I have a problem with one of my sons, he doesn’t eat potatoes. Whatever I make for him he doesn’t eat it. I should try this one, maybe he will likes it.
Ras Erasmus
Hi Olga, Do you a cook book? If so where can we buy it from?
olgak7
Hi Ras! At this time, I do not have a cook book. Hopefully sometime soon:).
Veranika@VerasCooking
Another great recipe, Olga. I love potatoes!
I have a suggestion for easier way of coating the potatoes with herbs and cheese…
You can place herbs, potatoes, cheese in a large ziploc bag, shake it, sprinkle some olive oil in it, and shake again.
olgak7
Thanks, Veranika,
That is a good trick, but, unfortunately, it won’t work for this recipe. The cheese will not stick to the potatoes at all. You have to literally press it firmly on with your fingers.
Marina Degler
My God,
I am roasting potatos all the time, but never think of baking this way. Can’t wait to try it. I wish I see this recepie before I came back from the Farmers Market.
Olga , you have to file a restraining order. I just can’t stop following your web site:)
olgak7
Ha ha, Marina! You really made me laugh:).
Thanks for visiting my website.
Jane, The Heritage Cook
My heavens, these are just what my doctor ordered, LOL. Can’t wait to make them!
olgak7
Ha ha, Jane! Enjoy.
Yelena
I love your blog- so many mouthwatering recipes. I’m going to surprise my husband and try this one over our snowy weekend. Thank you so much for taking the time to share your recipes and the inspiration behind them. You have brightened up many a cold dreary winter night for me this year.
olgak7
Thanks for such a sweet comment, Yelena! It means a lot to me.
I would love to hear what you and your husband think of the potatoes once you try them.
Julia
I baked these potatoes for my husband, he loves them and asks for them now. Thank you Olga! 🙂
olgak7
That’s awesome, Julia:).
olga
Olga, What kind of dry herbs would work best for this recipe? These look delicious!
olgak7
Hi Olga. It really doesn’t matter. Whatever kind you like. Thyme, oregano, rosemary, etc.
Lilly
Olga,
I made this potatoes twice in a row in two weeks and its amazing each time.Now i have this recipe memorized. The only think I did different is I drain the oil and bacon dripping from the baking pan as soon its baked as I don’t like fatty foods. A little confession to make its my favourite potatoes recipe by far.Thank you once again. You are amazing and God Bless you abundantly.