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Parmesan Flower Potatoes

Parmesan Flower Potatoes are roasted until the thin potato petals fan out crisp and bronzed, then finished with a golden parmesan dusting. Buttered garlic and herb-fresh parsley make each cheesy slice fragrant and savory.
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Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

6 small potatoes
  • 6 6 small potatoes
3 tbsp melted butter
  • 3 tbsp 3 tbsp melted butter
2 garlic cloves, minced
  • 2 2 garlic cloves, minced
1/2 cup grated parmesan
  • 0.5 cup 1/2 cup grated parmesan
fresh parsley
  • 1 fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep the potato flowers
  1. Slice each potato into thin accordion cuts without cutting through, leaving the bottom intact so the layers stay connected.
  2. Fan the accordion slices slightly to resemble a flower shape with visible petals.
  3. Brush the fanned potatoes with garlic butter so the surfaces get an even coating.
Roast and finish
  1. Roast on a sheet pan at 400F for 30 min, until the petals look crisp and bronzed at the edges.
  2. Sprinkle the potatoes with parmesan after the first 30 min so it can melt and brown on the hot surface.
  3. Bake for 5 more min at 400F until the cheese is golden, then top with fresh parsley for a bright finish.

Notes

Key pro tip: keep the slices thin and stop short of the bottom to prevent the petals from separating. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot oven or toaster oven to re-crisp. Freezing is not recommended because the fan texture softens when thawed. For a lower-sodium option, use reduced-sodium parmesan while keeping the same baking timing.