These oven baked 3-ingredient parmesan crusted potato halves are the kind of thing that disappears before the roast ever hits the table. My aunt first brought a pan of these to a big family gathering out at the farm, and we stood around the kitchen island popping them like candy until the baking sheet was picked clean. They’re simple Midwestern comfort through and through: pantry potatoes, a good handful of salty cheese, and butter doing what butter does best.
The magic is in how the parmesan melts into a lacy, golden-brown skirt on the bottom while the potatoes roast up tender inside and crisp around the edges.
Freshly baked parmesan crusted potato halves on a sheet pan
Freshly baked parmesan crusted potato halves on a sheet pan
Serve these straight from the baking sheet while they’re still sizzling and the cheese skirts are crackly. They’re wonderful alongside roast chicken, ham, meatloaf, or a simple pan-fried pork chop. For something lighter, pair them with a big green salad or a bowl of tomato soup.
If you’d like a little extra flourish, set out small bowls of sour cream, ranch dressing, or chopped fresh herbs so folks can dress their own, but they’re honestly perfect eaten hot with just your fingers and a napkin.
Parmesan Crusted Potato Halves
Servings: 6
Ingredients
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