Name: Crispy Crushed Parmesan Potatoes
Prep time: 10 min
Cook time: 50 min
Yield: 6
Cuisine: Seasonal Favorites
Ingredients: 3 pounds baby Yukon Gold Potatoes (about 1 1/2 to 2 inches wide); 2 tablespoons kosher salt; 1/2 cup extra virgin olive oil; 1/4 cup shredded part-skim Parmesan cheese, divided; 1 jar (16.2 ounce) RAGÚ® Butter Parmesan Sauce, warmed; 2 tablespoons chopped fresh chives

Crispy Crushed Parmesan Potatoes

Ragu_May2019_RecipeShoot_WebCrop_Potatoes

Filter

Seasonal Favorites, Vegetarian Dishes, Side Dishes

Prep Time

10 MINUTES

Cook Time

50 MINUTES

Servings

Ingredients

3 pounds baby Yukon Gold Potatoes about 1 1/2 to 2 inches wide
2 tablespoons kosher salt
1/2 cup extra virgin olive oil
1/4 cup shredded part-skim Parmesan cheese, divided
1 jar (16.2 ounce) RAGU Butter Parmesan Sauce, warmed
2 tablespoons chopped fresh chives

Filter

Seasonal Favorites, Vegetarian Dishes, Side Dishes

Prep Time

10 MINUTES

Cook Time

50 MINUTES

Servings

Ingredients

3 pounds baby Yukon Gold Potatoes about 1 1/2 to 2 inches wide
2 tablespoons kosher salt
1/2 cup extra virgin olive oil
1/4 cup shredded part-skim Parmesan cheese, divided
1 jar (16.2 ounce) RAGU Butter Parmesan Sauce, warmed
2 tablespoons chopped fresh chives

Instructions

Preheat oven to 450ºF. Place potatoes and salt in a large pot with just enough water to cover potatoes. Bring to boil on high heat. Cook on medium heat 10-12 minutes or until fork-tender. Drain.
Arrange potatoes on rimmed baking sheet lined with parchment paper. Use bottom of a drinking glass to gently press each potato to about ½-inch thickness. Drizzle with oil.
Bake 20 minutes or until bottoms are golden brown. Flip potatoes, sprinkle with half the Parmesan and bake an additional 20 minutes or until edges are crisp.
Arrange potatoes on platter; drizzle with sauce. Sprinkle with remaining Parmesan and chives.

Recipe Notes

Tip:

Substitute small red new potatoes for the Yukon Gold potatoes.

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