Crispy Parmesan Potatoes with Chive Sour Cream

By lorik

Try to find potatoes that are 2 1/2 to 3 inches long. Spray the baking sheet with an aerosol (not pump) vegetable oil spray. Use a good-quality Parmesan cheese here. Serve with Chive Sour Cream, if desired.

Ingredients

• Chive Sour Cream:
• 2 pounds medium Yukon Gold potatoes, unpeeled
• 4 teaspoons cornstarch
• Salt and pepper
• 1 tablespoon extra-virgin olive oil
• 6 ounces Parmesan cheese, cut into 1-inch chunks
• 2 teaspoons minced fresh rosemary
• 1 cup sour cream
• 1/4 cup minced fresh chives
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Combine all ingredients in bowl. Cover and refrigerate at least 30 minutes to allow flavors to blend.

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to lower-middle position and heat oven to 500 degrees. Spray rimmed baking sheet liberally with vegetable oil spray. Cut thin slice from 2 opposing long sides of each potato; discard slices. Cut potatoes lengthwise into 1/2-inch-thick slices and transfer to large bowl.

2. Combine 2 teaspoons cornstarch, 1 teaspoon salt, and 1 teaspoon pepper in small bowl. Sprinkle cornstarch mixture over potatoes and toss until potatoes are thoroughly coated and cornstarch is no longer visible. Add oil and toss to coat.

3. Arrange potatoes in single layer on prepared sheet and bake until golden brown on top, about 20 minutes.

4. Meanwhile, process Parmesan, rosemary, 1/2 teaspoon pepper, and remaining 2 teaspoons cornstarch in food processor until cheese is finely ground, about 1 minute.

5. Remove potatoes from oven. Sprinkle Parmesan mixture evenly over and between potatoes (cheese should cover surface of baking sheet), pressing on potatoes with back of spoon to adhere. Using two forks, flip slices over into same spot on sheet.

6. Bake until cheese between potatoes turns light golden brown, 5 to 7 minutes. Transfer sheet to wire rack and let potatoes cool for 15 minutes. Using large metal spatula, transfer potatoes, cheese side up, and accompanying cheese to platter and serve.