Servings

4 servings

Ingredients

• 2 pounds russet potatoes, peeled
• 1 cup finely grated Parmesan cheese (or similar hard cheese)
• 1/3 cup olive oil
• 1 teaspoon fine sea salt

Directions

1. Preheat oven to 400°F (200°C) and place rack in the center.
2. Peel, rinse, and thoroughly dry the potatoes.
3. Shred the potatoes using a box grater or food processor.
4. Squeeze out excess moisture using a towel or your hands.
5. Transfer to a bowl and add salt, olive oil, and Parmesan cheese.
6. Toss until evenly coated.
7. Press mixture into an 8×10-inch baking dish in an even layer.
8. Bake for 40–50 minutes until golden brown and crispy.
9. Optional: bake an additional 5–10 minutes for extra crispiness.
10. Let rest for 5–10 minutes before serving.

Serving Suggestions

Serve as a side with roast chicken, baked salmon, or pork chops. Pair with a fresh salad,
steamed vegetables, or include in a brunch spread with eggs or a frittata. A squeeze of lemon
or a spoonful of Greek yogurt adds a refreshing contrast.

Variations & Tips

• Swap Parmesan with Pecorino Romano or Grana Padano.
• Use avocado oil instead of olive oil if preferred.
• Top with Greek yogurt and fresh herbs for extra flavor.
• Prep potatoes ahead by storing in cold water, then dry well before use.
• Reheat leftovers in the oven or skillet to restore crispiness.

Food Safety Tips

• Refrigerate leftovers within 2 hours.
• Store in a shallow, covered container.
• Reheat to at least 165°F (74°C).
• Keep cheese refrigerated until use.
• Avoid leaving raw mixture at room temperature for over 30 minutes.