Roasted Crispy Cheese Potatoes

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Just look at the potatoes in that picture.  Those spuds are the embodiment of everything a potato should be; mahogany and crisp on the outside, fluffy on the inside, blanketed with nutty brown butter and crusted with toasted cheese.  Those potatoes are good enough that they would’ve made Dr. Atkins repent of his low-carb ways.*

*Sure, he had people’s best interests at heart.  And I could probably physically survive under such an ascetic diet but emotionally I would die a thousand deaths.  Potatoes and me, we’re BFFs.

Roasted Crispy Cheese Potatoes make my kids quiet.  Well, at least until the bottom of the dish shows and then it’s a free for all with every man, boy and Mom for him or herself.  If you whip up a pan of these to accompany a roast or grilled meat when cooking for the meat-and-potatoes set you will achieve a level of esteem just shy of sainthood.  This is pure potato heaven and guaranteed to make men love you and women want to be you.  (Or vice versa.) Hey, they’re even satisfying enough to forget the meat.  (Don’t tell anyone I said that.)

Did I mention how simple these are to make?  They take five ingredients.  That’s it.

Enough talk.  Let’s make these potatoes.

For a photo-free, printer friendly version of this recipe, click here!

Roasted Crispy Cheese Potatoes

Inspired by a similar recipe from my Grandma Shaffer.

Ingredients:

  • 12 medium size Yukon Gold potatoes, peeled
  • 1 stick (1/4 of a pound) of unsalted butter
  • 1 cup (more or less to taste) finely grated Parmesan, Romano or Asiago cheese
  • salt and pepper to taste

Lay an unwrapped stick of butter on a rimmed half-sheet pan on a shelf near the center over your oven. Yes.  A whole stick of butter.  I never said this one was diet friendly.  But it’s so good.  And my pan is sorry looking, but I’m just keeping it real.  Pans get a work-out around here.  This is the prettiest one I have.

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Turn oven on and begin preheating to 425°F.

Now on to the potatoes…

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Cut potatoes in half lengthwise.

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Lay potato halves, cut side down, on cutting board and cut each half into 4 to 6 roughly equally-sized pieces.

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Repeat with the remaining potatoes.

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Check the pan in the oven.  Butter should be melted but not burned.  If there are areas that are starting to brown lightly you’re fine!  Remove pan from oven when butter is almost fully melted the butter will finish melted on the pan.

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Grate  cheese evenly over melted butter.  I like to make sure there’s a good layer on the bottom of the pan.  No skimping here!

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Sprinkle with salt and pepper to taste.

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Arrange potato pieces over the cheese and butter.

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Return pan to the oven and bake at 425°F for 30-45 minutes, depending on how crisp and brown you like them.  I like potatoes brown.  I think potatoes are meant to be brown.

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Remove pan from oven when the potatoes reach desired color and transfer to a serving dish.  Sit back and accept the praise that is justly yours for creating something to unbelievably scrumptious.

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Comments

  1. I am so making these for my lunch tomorrow. I may even share with our children.

  2. Will there be any harm in doing these in a 9×13 since I have less potatoes to work with? ‘Cause you know I’m making these tonight. And you know I’m not just saying that. Ha. Ha. ;)

  3. There is nothing like potatoes for sheer comfort food!!!

  4. Ranee- My kids left me THREE pieces from this batch. I am bitter.

    Melissa- No harm at all. You may want to cut back the butter by a couple tablespoons, though… And I know you’re not just sayin’ that.

    Bellini Valli- Agreed. 100%.

  5. Peggy Nagy says:

    Ooo! I cannot wait to make these. The directions have me salivating!

    • Peggy- They’re so good. And look! I cooked something without bacon!

      Da Poppa- They are. Can I make you a batch?

  6. mmmmmmmmmmmmmmm my they look good

  7. i am totally a potatoes and meat girl, emphasis on potatoes. i love this technique. will be trying it soon. if i didnt have 12 lb baby sleeping on my chest, i would try it right now.

  8. Love potatoes in all forms. Gratins, mashed, baked, french fries. These would be no exception. I actually just made up a batch of Pierogies for dinner last night. Can you believe Haley doesn’t like potatoes? No potatoes and no peanut butter…what the hell is wrong with my kid??!!

    • Maybelles Mom- My poor kids had so much food stuck in their hair from me eating while they were sleeping on me. You’re a better woman than I am. I love the emphasis on the potatoes. I’m totally with you on that one, sister.

      Amy- How old is Haley? Liam and Aidan were six and three respectively before they liked pizza. I guess I’m saying don’t give up hope. (But dang! No potatoes and no peanut butter?) And I adore pierogies. They’re one of my happy foods.

  9. Haley’s 3 1/2. I’m forging ahead. I can’t complain too much, since she is a fabulous eater – none of her friends will go near hummus, fish, or salad. However, I will not miss the phase of needing to separate all her foods. And she will need to develop a love of peanut butter eventually or I might sell her to the gypsies.

  10. I don’t think a post has ever made me so hungry! These are little nuggets of comfort!

  11. Those potatoes look amazing.

  12. A closet Foodie says:

    I am in LOVE!! Finally potatoes I can make and EVERYONE will eat them !

  13. I made these last night — YUM! And so easy. I was afraid that the cheese would be glued to the bottom but nope, easy peasy to scrape it all right up. They were a great side dish to Italian roast beast sandwiches.

    Many thanks for sharing this fantastic recipe, Rebecca.

  14. I made this and it just tastes to good to be true for such a simple thing :D
    Also tried them with some more seasoning and garlic which makes some nice variations

  15. These look so yummy! I think I will add them to my menu next month :)

  16. Love potatoes in the oven like this, but use olive oil. The cheese send them over the top, so I’ll have to try that. Sounds delicious!

  17. I would suggest a warning label at the bottom:
    Dark cookie sheets equal disaster. Non-stick only.
    I discovered this tonight, much to my own disappointment

  18. Oh my gosh but this looks absolutely positively delicious. Yummy!

  19. I saw this the other day and within an hour they were on my table for dinner. I have never had potatoes that tasted so so good!!! Thanks for posting this.

  20. 1 stick of butter? Seriously? Wow. I use olive oil and nowhere near that much! Plus, I sprinkle with freshly sprinkled asiago cheese halfway through roasting and not 1 cup. They taste great!

  21. These potatoes look divine! I love potatoes and cheese, and this recipe has it all! (:

  22. Does anyone know if I would need to make any changes if I used red potatoes instead of the yukon golds?

  23. I am so making these tonight! Thanks! I’m craving crispy cheesy potatoey goodness, bathroom scale be damned. :D

  24. I’ve never see potatoes made this way… with everything on the bottom of the pan first. I’m making these tonight.

    I also love you keeping it real with the pan. That is exactly what good pans look like when they are actually used! Good for you… and thanks for the new recipe.

  25. I made these the other night and I am hooked… Sooooo delish! Thank you, as now I have another fun side!!

Trackbacks

  1. [...] had it as sandwiches. Best yet, I must say. I served this for dinner on New Year’s Day with Rebecca’s roasted crispy cheese potatoes on the side — not traditional for New Year, I know, but wonderful anyhow. We enjoyed some [...]

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