Parmesan-Crusted Potatoes And Tahini Labneh Recipe
Potatoes are a staple in many households across cultures. Nevertheless, they can quickly get old if you're serving them the same way every time. Whether you boil, roast, or fry your spuds, you'll want to skip the usual and try these Parmesan-crusted potatoes with tahini labneh, courtesy of Tasting Table recipe developer Ashley Altan. "I love these potatoes! The grated Parmesan cheese seasoned with herbs, garlic, and butter makes them incredibly flavorful," Altan raves.
Aside from the flavor-packed seasonings, she notes that these spuds are "baked to perfection, with a tender texture and a crispy crust," not to mention "a distinct flavor that combines traditional American-style baked potatoes with an Italian touch provided by sharp and nutty Parmesan cheese." The delicious balance of saltiness and herbal aromas sets these potatoes apart from the rest. For the ideal starchy pairing to go with anything from grilled steaks to poached fish, whip up this tasty potato recipe.
Gather the ingredients for these Parmesan-crusted potatoes with tahini labneh
For this recipe, you'll need plenty of Yukon Gold potatoes, which are ideal for roasting. To season, get some unsalted butter, Parmesan cheese, garlic cloves (finely chopped), dried oregano, fresh dill (chopped), salt, and black pepper. For the sauce, you'll need labneh, lemon juice, tahini, and water.
Altan explains, "Labneh is a delicious Middle Eastern dairy product that has a creamy texture and a cheesy taste." If you're having trouble finding it locally, she notes that "you can use Greek yogurt or even cream cheese as a substitute."
Prep the baking dish with the Parmesan mixture
Start by preheating the oven to 425 F. In the meantime, wash and dry the potatoes, then slice them all in half. Once the oven is at temperature, add the butter to a 9x13-inch baking dish. Transfer it to an oven rack for 2 minutes or as long as it takes for the butter to melt. Remove the dish from the oven and let the hot butter cool down slightly. Then, add the Parmesan cheese, 1 chopped garlic clove, oregano, 1 tablespoon of chopped dill, salt, and pepper. Stir everything to season the cheese, then spread it across the surface of the dish.
Arrange the potatoes in the dish and bake
One by one, place the halved potatoes in the pan with the cut side down, and press them gently into the cheese layer. Then, pierce the skin using the tip of a sharp knife. "This helps them bake evenly, allows steam to escape, and is also a safer way to pierce them since they won't be rolling around," Altan explains. Transfer the dish to the oven and bake for 25 minutes, or until the potatoes are soft when pierced with a knife and the Parmesan turns into a golden crust on the bottom of the pan.
Combine the dip ingredients
While the potatoes roast to golden perfection, prep the dipping sauce. In a medium-sized bowl, whisk together the labneh, lemon juice, tahini, remaining chopped garlic clove, remaining chopped dill, and water to form a creamy sauce. Once it's ready, set it aside until you are ready to serve.
Serve the potatoes with the labneh sauce
When the potatoes are golden and tender, remove the dish from the oven and let it sit for 5 minutes. "This simple step allows the crispy bits of Parmesan cheese to adhere to the potatoes," Altan explains, warning, "If you flip them too soon, the cheese may detach from the potatoes." After that, simply flip the potatoes onto a serving dish with the tahini labneh on the side for dipping.
Altan suggests serving these spuds "with chicken or steak, along with a simple salad, to make a complete supper." If you have any leftovers, store them in a sealed container in the fridge for up to 3 days. "To reheat, simply preheat the oven to 375 F and bake for 10 minutes, until hot, and the Parmesan will remain crispy," Altan instructs.
- 15 small Yukon Gold potatoes (about 1 ½ pounds)
- 3 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
- 2 cloves garlic, finely chopped, divided
- ½ teaspoon oregano
- 2 tablespoons chopped fresh dill, divided
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- ⅓ cup labneh
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 2 tablespoons water
- Preheat the oven to 425 F.
- Meanwhile, wash, dry, and slice the potatoes in half and set them aside.
- When the oven reaches temperature, add the butter to a 9x13-inch baking dish and bake for 2 minutes, until it melts.
- Remove the baking dish from the oven and set it aside to cool slightly.
- To the dish, add the Parmesan cheese, 1 chopped garlic clove, oregano, 1 tablespoon chopped fresh dill, salt, and pepper, and stir to combine with the butter. Spread the mixture evenly over the dish.
- Place the potatoes cut side-down in the pan, softly pushing them into the cheese. Delicately puncture each potato with the tip of a sharp knife.
- Bake for 25 minutes, or until the potatoes are soft and the Parmesan has formed a golden crust on the bottom of the dish.
- Meanwhile, make the tahini labneh by whisking together the labneh, lemon juice, tahini, remaining garlic, remaining dill, and water until a creamy sauce forms. Set it aside.
- Once the potatoes are fork-tender, allow them to sit for 5 minutes before flipping them over and placing them onto a serving platter.
- Serve the Parmesan-crusted potatoes with the tahini labneh on the side for dipping.
| Calories per Serving | 295 |
| Total Fat | 16.7 g |
| Saturated Fat | 9.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 38.7 mg |
| Total Carbohydrates | 25.8 g |
| Dietary Fiber | 3.2 g |
| Total Sugars | 2.1 g |
| Sodium | 535.5 mg |
| Protein | 11.9 g |
