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Rachael's Garlic-Parm Crusted Potato Skins
Rachael Ray

Rachael's Garlic-Parm Crusted Potato Skins

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the potatoes:
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 3 tablespoons melted butter
  • 3 cloves garlic, crushed
  • 1 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
  • 1 ½ pounds fingerling or baby potatoes, halved lengthwise
  • Red pepper flakes and finely chopped parsley, to serve
For the balsamic ketchup aioli:
  • 1/3 cup ketchup
  • 3 tablespoons Fabanaise or mayonnaise
  • 2 tablespoons aged balsamic or balsamic drizzle
  • 1 scant teaspoon granulated garlic
  • Salt and pepper

Preparation

Preheat oven to 400°F. Heat EVOO in a small pot, add butter and garlic, and swirl a minute or 2. Pour garlic oil and butter into a shallow baking dish or small baking sheet, sprinkle with parm cheese in an even layer, add potatoes cut-side down, and bake 40-45 minutes until just tender. Cool for 5-10 minutes before turning; this will allow the browned parm cheese to adhere to the potatoes. Combine aioli ingredients in a bowl. Serve potatoes with balsamic ketchup aioli and garnish with red pepper flakes and parsley.

Ingredients

For the potatoes:

  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 3 tablespoons melted butter
  • 3 cloves garlic, crushed
  • 1 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
  • 1 ½ pounds fingerling or baby potatoes, halved lengthwise
  • Red pepper flakes and finely chopped parsley, to serve

For the balsamic ketchup aioli:

  • 1/3 cup ketchup
  • 3 tablespoons Fabanaise or mayonnaise
  • 2 tablespoons aged balsamic or balsamic drizzle
  • 1 scant teaspoon granulated garlic
  • Salt and pepper

Directions

Preheat oven to 400°F.

Heat EVOO in a small pot, add butter and garlic, and swirl a minute or 2. Pour garlic oil and butter into a shallow baking dish or small baking sheet, sprinkle with parm cheese in an even layer, add potatoes cut-side down, and bake 40-45 minutes until just tender. Cool for 5-10 minutes before turning; this will allow the browned parm cheese to adhere to the potatoes. Combine aioli ingredients in a bowl. Serve potatoes with balsamic ketchup aioli and garnish with red pepper flakes and parsley.

Tags:Game Day, Potato, Snacks and Appetizers, undoRS