Potatoes with parsley and parmesan

Parsley and Parmesan potatoes are a simple and delicious dish with its roots in European cuisine, especially in Italy and France, where the use of Parmesan cheese and fresh herbs is very common to enhance the flavor of vegetables. In Latin America, this dish can be found with different variations and names, but it is generally known as oven-baked cheese potatoes or au gratin potatoes. In countries like Mexico, Argentina, and Colombia, potatoes are accompanied by fresh herbs and local cheeses, maintaining the original essence but adapting to regional ingredients. This dish is perfect as a side or even as a light main course, highly appreciated for its crispy texture on the outside and soft on the inside, and the unmistakable aroma of parsley and Parmesan, making it a favorite in many Latin American families.

How to Make Parsley and Parmesan Potatoes

To begin, preheat the oven to 350 degrees to ensure it is ready to cook the potatoes evenly.

Peel the potatoes and starting from one end, cut into slices of approximately one inch so they cook evenly.

Melt the butter in a glass baking dish, this will help prevent the potatoes from sticking and give them a delicious flavor.

Mix the fresh Parmesan cheese, all-purpose flour, salt, and pepper in a Ziploc-type plastic bag.

Place the potatoes in the bag and shake to coat them evenly with the cheese and spice mixture.

Put the coated potatoes in the prepared dish and bake for 30 minutes so they begin to brown and cook through.

Flip the potatoes and bake for an additional 20 to 25 minutes to achieve a crispy texture on both sides and an exquisite flavor.

Finally, sprinkle with dried parsley before serving to give a fresh and aromatic touch to this delicious dish.