Golden-brown baked potatoes with a Parmesan crust and fresh radish dip
If there's one ingredient that never gets boring in the kitchen, it's the potato. This unassuming tuber can be transformed into countless forms and adapts to any occasion. Whether as creamy mashed potatoes, crispy hash browns, or classic boiled potatoes, it often forms the reliable foundation of a good meal.
- 800 g hard-boiling potatoes
- 2. Butter
- 150 g Parmesan (grated)
- salt and pepper
- 2 tbsp olive oil 🛒
- 250g natural yogurt
- 4–5 radishes
- 1 tbsp chives (finely chopped)
- 1 tbsp dill (finely chopped)
- salt and pepper
- Cook the potatoes in plenty of salted water for about 15-20 minutes, until they are al dente.
- Drain the water and let the potatoes steam briefly.
- Halve the potatoes lengthwise and set them aside briefly.
- Preheat the oven to 190 °C fan-forced and line a baking tray with baking paper.
- Melt the butter and spread it evenly on the baking paper.
- Sprinkle the grated Parmesan evenly over the butter and season everything with salt and pepper.
- Place the potato halves side by side on the Parmesan with the cut side facing down and press them down lightly.
- Drizzle the potatoes with olive oil.
- Bake the potatoes for about 40 minutes, until the Parmesan crust is golden brown and nice and crispy.
- Meanwhile, prepare the dip. Put the natural yogurt in a bowl.
- Wash the radishes, chop them very finely and add them to the yogurt.
- Add chives and dill and season the dip with salt and pepper.
- Mix everything thoroughly and refrigerate the herb dip until ready to serve.
- Take the potatoes out of the oven and serve them directly with the fresh herb dip.
Love at first bite: Crispy potatoes with herb dip
Making a truly delicious baked potato requires only a few simple steps, but the right technique is key. Often, potato wedges are simply tossed with oil and baked. Here, we take a different approach, using a baking sheet prepared with melted butter and grated Parmesan cheese. When you place the pre-cooked potato halves, cut-side down, onto this mixture, something fantastic happens in the oven. The cheese melts into the butter and practically bakes itself onto the potato. This creates a continuous, golden-brown crust that crunches beautifully when eaten.
To ensure your crispy potatoes with herb dip turn out perfectly, pre-cooking them in salted water is crucial. If you were to place raw potatoes directly on the cheese, the Parmesan would burn in the hot oven long before the inside of the potato is soft. By cooking them until just tender, you ensure that the potatoes only need to develop their crispy crust in the oven. The salt water also seasons the potatoes from the inside out, resulting in a well-rounded flavor.
A cool dip is the perfect complement to a hearty, buttery crust. This dip is based on natural yogurt. Finely diced fresh radishes add a pleasant spiciness and a crisp bite that perfectly complements the soft potato center. Plenty of chives and dill round out the yogurt cream.
These crispy potatoes with herb dip can be served on almost any occasion. They work just as well as a simple dinner as they do as a side dish to grilled vegetables or meat. If you're expecting guests, simply place the baking tray directly on the table. This way, the crust stays intact, and everyone can serve themselves with a spatula.
Can't get enough of the humble potato? Then enjoy this vegan potato tortilla, the tarte flambée potatoes, and the potato and arugula galette.
