The main content
Rachael's Garlic-Parm Crusted Potato Skins

Rachael's Garlic-Parm Crusted Potato Skins


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


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.