Description
Crunchy Parmesan Crusted Potatoes with Tobiko Gochujang Dip offers a delightful combination of crispy, cheesy potatoes baked to golden perfection, paired with a creamy, umami-packed dip featuring spicy gochujang and briny tobiko. This appetizer or side dish features tender baby potatoes coated in a savory Parmesan and Pecorino Romano crust, baked until crisp, and served with a zesty, slightly spicy mayo-based dip that elevates every bite.
Ingredients
Scale
Potatoes and Crust
- 2 pounds baby yellow or gold potatoes (about 16 baby potatoes)
- 1.5 cups freshly grated Parmesan cheese (finely grated works best)
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 1 teaspoon grated garlic
- 1/4 cup Pecorino Romano, freshly grated
- 1/2 teaspoon red chili flakes (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Tobiko Gochujang Dip
- 1/4 cup Kewpie mayo (substitute option: regular mayonnaise)
- 1 teaspoon gochujang
- 1 tablespoon tobiko
- 2 teaspoons lemon juice, freshly squeezed
- Fine sea salt to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the potatoes.
- Prepare Potatoes: Wash and scrub the baby potatoes thoroughly, then dry them completely with a towel. Slice each potato in half lengthwise for even cooking and optimal surface area for crust formation.
- Make Parmesan Crust Mixture: In a large bowl, whisk together melted butter, olive oil, grated garlic, red chili flakes (if using), Pecorino Romano cheese, kosher salt, and cracked black pepper until well combined. Add the halved potatoes and toss them thoroughly to coat each piece evenly with the flavorful mixture.
- Bake Potatoes with Parmesan: Spread the freshly grated Parmesan cheese evenly on the parchment-lined baking sheet. Arrange the potatoes cut-side down on top of the Parmesan layer. Brush any remaining butter and oil marinade over the tops of the potatoes. Bake at 350°F (175°C) for 40 to 50 minutes, or until the potatoes are golden brown and crispy on the edges.
- Prepare Tobiko Gochujang Dip: While the potatoes bake, whisk together Kewpie mayo, gochujang, tobiko, freshly squeezed lemon juice, and a pinch of fine sea salt in a small bowl until smooth and well blended. Adjust seasoning to taste.
- Serve: Once the potatoes are baked to a golden crust, remove from the oven and plate them. Serve alongside the tobiko gochujang mayo dip. Optional: garnish the potatoes with additional tobiko for an extra burst of color and flavor.
Notes
- Use baby yellow or gold potatoes for best texture and flavor as they hold their shape well and develop a nice crust.
- Finely grated Parmesan cheese melts and crisps better, giving the potatoes a superior crunchy texture.
- Red chili flakes are optional but add a nice subtle heat to the crust mixture.
- Substitute Kewpie mayo with regular mayonnaise if unavailable, though Kewpie provides a creamier and slightly sweeter profile.
- Make sure potatoes are thoroughly dried before coating to ensure the crust adheres properly.
- Serve warm for the best combination of crunchy crust and creamy dipping sauce.
- Leftovers can be refrigerated and re-crisped in a hot oven or air fryer.
