Extra Crispy Parmesan Potatoes | Ambitious Kitchen

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Cut baby gold potatoes in half lengthwise.

Place the cut potatoes into a bowl.

Toss the potatoes with 2 tablespoons of melted butter.

Add garlic powder, oregano, and kosher salt to the potatoes and toss with tongs.

Brush the bottom of a 9x13 inch pan with melted salted butter.

Sprinkle pregrated parmesan cheese evenly over the bottom of the pan, pressing it down lightly with the back of a measuring cup.

Place the potato halves cut-side down into the pan, pressing them into the parmesan butter mixture.

Bake the potatoes until golden brown and crispy.

In the meantime, prepare the whipped feta sauce by blending plain Greek yogurt, crumbled feta, fresh squeezed lemon juice, chopped garlic, and olive oil until smooth and creamy, adding water or more olive oil if necessary.

Chill the whipped feta sauce in the fridge until ready to serve.

Once the potatoes are done baking, assemble by spooning the whipped feta sauce onto a platter and spreading it out.

Flip the baked potatoes upside down onto the platter, showcasing the crispy side.

Scatter fresh dill and parsley over the potatoes.

Finish with a sprinkle of lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens